Reducing meat perishability through pullulan active packaging

• Main Authors: Khan, Muhammad Jamshed, Kumari, Suriya, Selamat, Jinap, Shameli, Kamyar, Sazili, Awis Qurni
• Format: Article
• Published: Hindawi 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87423/; https://www.hindawi.com/journals/jfq/2020/8880977/?utm_source=google&utm_medium=cpc&utm_campaign=HDW_MRKT_GBL_SUB_ADWO_PAI_DYNA_SPEC_X_X0000_Feb2023&gclid=CjwKCAjw04yjBhApEiwAJcvNoY7aCu4Qs65gAIalK47ublJNZQUiRaLcGnmCppOSyn8udqf32r3nBxoCQdQQAvD_BwE

The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfri...