ArticleFoods (Basel, Switzerland)2025
Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of dietary nisin on growth performance, meat quality, antioxidant status, and microbial homeostasis in broilers.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
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Authors and funding
11 authors.
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Abstract
The quality modification of chilled, raw conditioned mutton (RCM) after storage significantly impacts consumer preferences, making shelf-life extension and quality preservation crucial. This study evaluated the effects of sodium diacetate (SDA), sodium dehydroacetate (DHA-S), ε-polylysine hydrochloride (PLH), and nisin on RCM quality and bacterial community at concentrations of 3.0, 0.50, 0.30, and 0.50 g/kg, respectively. Major spoilage bacteria were isolated, and the inhibitory effects of these preservatives were studied, leading to the development of compound preservatives. TVC increased significantly during RCM preparation, with continuous increases in TVC and TVB-N levels throughout storage, reaching spoilage thresholds by day 5. Bacterial diversity decreased markedly, with
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