Math of Food
Do you know we can enhance food safety in meat and meat products by using useful bacteria instead of synthentic bacteria to promote shelf-life? Let discuss
Is this related to the fermented meat products?
yes, Microorganisms can be used to enhance safety of meat products. These also help in degradation of proteins and fats and form flavors to meat products.
When have chicken breast patty & TPC is out of standard can we use any probiotic
What types of Probiotics, that can be?? for eg._____ ?
How pls elaborate those preservatives?
Have you thought about nisin...its used in processed meat product.
No i didnot. Do you know any other preservatives instead of Nisin as Nisin is used in Ready to eat or patially ready to eat chicken but i am talking about fresh chicken increasing shelf life to 18 days or more if possible...?
Preserving unprocessed fresh chicken...? 😂..why would you do that with additives when freezing is practically proven and time tested...
As i stated clearly " processed" in my previous post about nisin ..why would you change that to unprocessed raw chicken meat.?