Antimicrobial effect of curcumin, alone or in combination with black pepper, against foodborne pathogens in vacuum-packed ground mutton
Abstract Finding healthy, effective, safe, and affordable natural alternatives to synthetic preservatives for extending the shelf life of meat products has become a research priority. The present study aimed to investigate the effects of curcumin (0.3%, 0.7%, and 1%), black pepper (0.3%), or their c...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
|
| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-08350-2 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|