Publications by authors named "Valerio Marcelli"
Food Res Int
November 2024
Article Synopsis
- Meat is rich in essential nutrients but is highly perishable, making it susceptible to spoilage and pathogenic microorganisms, particularly Pseudomonas species.
- The meat industry commonly uses chemical preservatives to combat microbial growth, but increasing consumer concerns about their safety have led to interest in alternative preservation methods.
- Natural preservatives, like lactic acid bacteria and their metabolites, show promising bioprotective properties against spoilage and pathogens, though more research is needed to assess their effectiveness in various meat products under different conditions.
