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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Shengming ZhaoSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaCorrespondence[email protected]
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Ningning LiSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Zhao LiSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Hongju HeSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Yanyan ZhaoSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Mingming ZhuSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Zhengrong WangSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Zhuangli KangSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
&
Hanjun MaSchool of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. ChinaView further author information
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Pages 1047-1063 | Received 07 Jan 2019, Accepted 24 May 2019, Published online: 06 Jun 2019

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Ryan Sweet, Paul A. Kroon & Mark A. Webber. (2022) Activity of antibacterial phytochemicals and their potential use as natural food preservatives. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
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Zhengrong Wang, Lichun Han, Xiaolei Tian & Hanjun Ma. (2021) The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CyTA - Journal of Food 19:1, pages 782-792.
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Elwy A. Ashour, Reem M. Farsi, Bothaina A. Alaidaroos, Abdel-Moneim E. Abdel-Moneim, Mohamed T. El-Saadony, Ali O. Osman, Eman T. Abou Sayed-Ahmed, Najah M. Albaqami, Manal E. Shafi, Ayman E. Taha & Mohamed E. Abd El-Hack. (2021) Impacts of dietary supplementation of pyocyanin powder on growth performance, carcase traits, blood chemistry, meat quality and gut microbial activity of broilers. Italian Journal of Animal Science 20:1, pages 1357-1372.
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Elwy A. Ashour, Mohamed E. Abd El-Hack, Ayman A. Swelum, Ali O. Osman, Ayman E. Taha, Ahmad R. Alhimaidi & Ismail E. Ismail. (2020) Does the dietary graded levels of herbal mixture powder impact growth, carcass traits, blood indices and meat quality of the broilers?. Italian Journal of Animal Science 19:1, pages 1228-1237.
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Karthikeyan Venkatachalam & Somwang Lekjing. (2020) A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances 10:30, pages 17777-17786.
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