Development of edible nanocomposite films incorporating cinnamaldehyde-carvacrol for extending the shelf life of ready-to-eat steaks.

10 (C), the TVB-N values of the steak samples from all four groups exhibited an increasing trend over the storage period, with significant differences observed between groups ( p < 0.05).

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10 (B), the pH values of the four sample groups exhibited a decreasing trend followed by an increase with increasing storage time, and significant differences were observed between groups ( p < 0.05).

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