Modeling and Optimization of <i>Lactobacillus sakei</i> Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef.

Foods · 2026 · PMC13298402 · PMID 42354031

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an increasing trendno p-value reported

Most amino acids exhibited an increasing trend with the addition of L. sakei , particularly at higher inclusion levels (0.010–0.015%).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Modeling and Optimization of &lt;i&gt;Lactobacillus sakei&lt;/i&gt; Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef.

The sentences

Modeling and Optimization of <i>Lactobacillus sakei</i> Application and Vacuum Tumbling for Improving Functional and Technological Properties of Cull Cow Beef.