Author(s): Barbosa, Luana ; Barbosa, Joana Bastos ; Carvalho, Teresa Bento de ; Azevedo, Maria A. ; Komora, Norton ; Teixeira, Paula
Date: 2024
Persistent ID: http://hdl.handle.net/10400.14/48175
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Lactic acid bacteria (LAB) play a significant role in the spoilage of meat products, contributing to textural and sensory changes. Understanding the susceptibility of these bacteria to natural antimicrobial agents is crucial for developing new effective preservation strategies. Minimum inhibitory concentration (MIC) assays provide valuable insights into the efficacy of specific compounds in inhibiting bacterial growth and promoting food safety and quality [1,2]. As the clean-label movement influences consumer preferences, integrating natural preservatives into meat products not only extends their shelf life but also enhances trust in products committed to transparency and quality [3].
