Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety

LWT

Volumn 117, Issue , 2020, Pages

  Liao, Xinyu ^a,b   Xiang, Qisen ^c   Cullen, Patrick J ^d   Su, Yuan ^a   Chen, Shiguo ^a,b   Ye, Xingqian ^a,b   Liu, Donghong ^a,b   Ding, Tian ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^d UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Beef; Microbiological safety; Plasma activated water; Slightly acidic electrolyzed water; Thawing media

Indexed keywords

BEEF; PROTEINS;

MICROBIAL DECONTAMINATION; MICROBIAL SAFETY; MICROBIOLOGICAL SAFETY; PLASMA-ACTIVATED WATERS; QUALITY ATTRIBUTES; SENSORY QUALITIES; SLIGHTLY ACIDIC ELECTROLYZED WATERS; THAWING PROCESS;

THAWING;

EID: 85072300307     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108649     Document Type: Article

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