Meat and meat products are highly susceptible to contamination by microorganisms and
foodborne pathogens, which cause serious economic losses and health hazards. The large …

Meat and meat products are excellent sources of nutrients for humans; however, they also
provide a favorable environment for microbial growth. To prevent the microbiological …

Contamination of meats and meat products by pathogenic microorganisms is responsible for
significant percentage of outbreaks of foodborne illness. There are also concerns over the …

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable
environment for the proliferation of both spoilage and pathogenic microorganisms. The …

The use of preservatives in industrial food production is now common practice. However,
there is growing concern among consumers over the harmful effects of common chemical …

As a highly perishable food, raw meat, if not preserved, will spoil due to the altered
metabolism, microbial activity and external factors during storage. Biopreservatives, as a …

Microbial food contamination is a major concern for consumers and food industries.
Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives …

Food preservatives refer to natural or synthetic substances added into food for enhancing
the color, aroma and flavor of food, or delaying food degradation caused by microorganisms …

Bio preservatives are compounds derived from natural sources that can be used to extend
food storage life and enhance food safety without any adverse health effects. Since food with …

Sheep meat is consumed and appreciated all over the world for its nutritional value and
flavor. However, this meat is very perishable and easily subjected to the action of both …