Combination of water activity and pH to improve food safety in microbiological quality outcomes.
The synergy of variables in critical environments allows for the achievement of a highly ambitious goal, which consists of preserving the meat product with minimal alteration so that it retains the desired organoleptic properties, while at the same time ensuring the microbiological safety of the food. This synergy between factors represented a major advance in the development of the food industry, providing solutions that went beyond the state of the art known at that time.
Smart critical environment technology has advanced in parallel with the growing knowledge of the behavior of different microorganisms in various situations, including understanding stress conditions in microorganisms, as well as homeostasis and metabolic exhaustion.
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