أعضاء هيئة التدريس - جامعة بنها
IMPACT OF ORGANIC ACIDS AND THEIR SALTS ON MICROBIAL QUALITY AND SHELF LIFE OF BEEF MEAT
Global journal of agriculture and food safety Science-volum 01-No 02 ISSN 2356-7775 • 2014
معلومات البحث
المؤلفون
Shaltout, F.A;Gergis, M.T. and Shewil,A.
الكلمات المفتاحية
Not Available
المجلة العلمية
Global journal of agriculture and food safety Science-volum 01-No 02 ISSN 2356-7775
الناشر
Massive Publisher house M.P.H.Egypt
المجلد
1
العدد
2
الصفحات
360-370
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4°C. The results showed that these additives were efficient (P