Beiträge mit Tag ‘diazine’

shelf life of meat products

Meat is very fastidious and resource-demanding in its production, still the wastage of spoiled meat products is enormous. Nowadays, a plethora of preservation techniques is available, but many of them cannot fulfill consumer’s demands or are not implementable for industrial production. We evaluated a novel method that is based on bacterial metabolites, which are produced by highly competitive microorganisms that colonize plants and protect them from pathogens. The conducted analyses lead to the conclusion that the microbial load in certain meat products can be significantly reduced by applying nature-based diazine derivatives that are typical metabolites of such beneficial bacteria.