انجمن علوم و صنایع غذایی ایران ناشر: دانشگاه تربیت مدرس مجله علوم و صنایع غذایی ایران 2008-8787 21 150 2024 06 21 The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO 162 168 27226 10.22034/FSCT.21.150.162 FA Ayshan Salmanova مرکز علمی منطقه ای شکی، ANAS، آذربایجان 0000-0003-0636-4369 Journal Article 1970 01 01 One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen-containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC). For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control. One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen-containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC). For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control.

https://fsct.modares.ac.ir/article_27226_29d750e5ac458ca572dfe267436a847f.pdf