As a natural food preservative, nisin is widely used in dairy and meat processing for its potent inhibitory effects against Gram-positive bacteria (e.g., Listeria monocytogenes, Staphylococcus aureus). However, its susce...

Roast meat is prone to quality deterioration during storage, including microbial spoilage, moisture loss, and lipid oxidation—leading to dry/tough texture, bland flavor, and even rancidity. The combination of nisin (a n...

Nisin, a natural bacteriocin, exhibits potent inhibitory effects against Gram-positive bacteria (e.g., Staphylococcus, Streptococcus). Tea polyphenols, plant-derived polyphenolic compounds, possess broad-spectrum antibac...

Cooked chicken wings, rich in protein, fat, and moisture, are susceptible to microbial contamination and oxidative deterioration after processing. Their shelf life is typically only 1–2 days at room temperature, and eve...

Gram-negative bacteria (e.g., E. coli, Salmonella, Pseudomonas aeruginosa) exhibit strong resistance to most antimicrobial agents (including natural antimicrobial peptides) due to the lipopolysaccharide (LPS) barrier in ...

Chilled meat products (e.g., chilled ham, sausages, soy-braised beef) retain nutrients and flavor well due to their low processing temperature (typically 60–85°C). However, this also results in incomplete sterilization...