Staff Members - Benha University
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
Publication Information
Authors
Shaltout, F.A;Gergis, M.T. and Shewil,A.
Keywords
Not Available
Journal
Global journal of agriculture and food safety Science-volum 01-No 02 ISSN 2356-7775
Publisher
Massive Publisher house M.P.H.Egypt
Volume
1
Issue
2
Pages
360-370
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
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