Improving the bio-stability of Bifidobacterium lactis in vacuum-packed beef

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