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 Sciences - ISSN 2356-7775 • 2014
Publication Information
Authors
F. A. Shaltout, A. A. Gerges, M. T. and Shewail
Keywords
Not Available
Journal
Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775
Publisher
Massive Publishing House MPH
Volume
1
Issue
Not Available
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< 0.05) against the proliferation of
various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and
Enterobacteriaceae. The general order of antibacterial activity of the different additives
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< 0.05) against the proliferation of
various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and
Enterobacteriaceae. The general order of antibacterial activity of the different additives