The Coating Effect of Persian Gum (Zedo Gum) Containing <i>Lactobacillus sakei</i> on the Beef Quality Parameters During Storage at Refrigerator Temperature.

Food Sci Nutr · 2025 · PMC11802240 · PMID 39916689

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an increasing trendno p-value reported

From the second day through to the eighth day, the TBARS values exhibited an increasing trend in all groups, with the highest TBARS value on the eighth day observed in the control group samples.

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