Publications by authors named "Tianyi Tu"
Food Res Int
February 2023
Article Synopsis
- This study examined the microbial quality and safety of soy- and pea-based meat analogues compared to ground beef, including the initial levels of different bacteria present in each type of meat.
- Results showed that while initial microbial counts were lower in plant-based meats, after 10 days of storage, all meat types had similar total aerobic plate counts, and some spoilage bacteria increased significantly during refrigerated storage.
- The findings revealed that plant-based meat can support the growth of spoilage and pathogenic bacteria, emphasizing the need for better preventive controls to maintain microbial safety in these products.
