Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

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Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight...

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Bibliographic Details
Main Authors:	Azhari, Siti Hajar, Daud, Nuraldayana, Muhialdin, Belal J., Joghee, Naadjidah, Kadum, Hana, Meor Hussin, Anis Shobirin
Format:	Article
Published:	Elsevier 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/109124/

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