Microbiological and sensorial quality of beef meat (Longissimus dorsi) marinated with cinnamon extract and stored at various temperatures

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Microbiological and sensorial quality of beef meat (Longissimus dorsi) marinated with cinnamon extract and stored at various temperatures

Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially b...

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Bibliographic Details
Main Authors:	Zawani, Che Jaafar, Mahmud Ab Rashid, Nor Khaizura, Mahyudin, Nor Ainy, Ismail Fitry, Mohammad Rashedi, Nirmal, Nilesh Prakash
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101867/

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