https://www.selleckchem.com/pr....oducts/protoporphyri
5 U/mL ficin and was not altered by PAA. This combined use of enzyme and sanitizer solved major safety issues and proved promising against S. Thompson-associated contaminations in poultry and poultry processing lines.Microorganisms proliferate, consume nutrients, and produce many undesired metabolites, which are the main reason for the spoilage of fresh meat. Screening spoilage markers is of great significance for characterizing the freshness of fresh meat. At present, there are few studies on the volatile spoilage markers (VS
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