Food chemistryStatic ElectricityMeatFood PreservationAnimalsLactobacillus
Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy.
Su Wang, Debao Wang, Xiangyuan Wen, Yuqian Xu, Dongmei Leng, Qingfeng Yang, Chengli Hou, Xin Li, Dequan Zhang
Published: 202510.1016/j.foodchem.2025.146593
Abstract
The inhibition of specific spoilage organisms in fresh meat is critical for extending shelf life. This study evaluated the antimicrobial effects of electrostatic fields intensities on specific spoilage organisms of Serratia proteamaculans VF12 (Gram-…
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