Dipping chilled pork cuts with lactic acid is more effective in reducing microbiological contamination than cleaning with water, the European Food Safety Authority (EFSA) has concluded.
Read more about it via https://www.globalmeatnews.com/Article/2018/12/18/Lactic-acid-favoured-over-water-with-pork-cuts?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment