https://www.selleckchem.com/pr....oducts/etomoxir-na-s
The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomelessuperba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LA. The extracts improved the microbial quality of the meat products but to a lesser ext
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