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 Sciences • 2014
معلومات البحث
المؤلفون
Shaltout, F. A.; Gerges, M. T.; Shewail, A. A.
الكلمات المفتاحية
Not Available
المجلة العلمية
Global Journal of Agriculture and Food Safety Sciences
الناشر
Massive Publishing House
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