Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt.
World Journal of Advanced Engineering Technology and Sciences, 2025, 16(01), 254–265
Article DOI: 10.30574/wjaets.2025.16.1.1206
Received on 30 May 2025; revised on 05 July 2025; accepted on 08 July 2025
This review evaluates recent findings on the application of a UV-inactivated Bifidobacterium lactis strain to improve the biostability of vacuum-packed beef stored at Zero±1 °C. The comparison between control, active and UV-inactive (B. lactis), samples across 124 of storage days reveals that the UV-inactivated strain offers significant improvements in microbial control, chemical stability, and sensory preservation. This approach introduces a sustainable bio-preservative technique for cold stored meat
Bifidobacterium Lactis (B. Lactis); Active and UV-Partial Inactive B. Lactis; Escherichia coli
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Khalid Tolba, Nirose Adel, Sara Ragab and Aya E. Elkhadragy. Improving the bio-stability of Bifidobacterium lactis in vacuum-packed beef. World Journal of Advanced Engineering Technology and Sciences, 2025, 16(01), 254-265. Article DOI: https://doi.org/10.30574/wjaets.2025.16.1.1206.