| publication name | Impact of organic acids and their salts on microbial quality and shelf life of beef meat. |
|---|---|
| Authors | F. A. Shaltout, A. A. Gerges, M. T. and Shewail |
| year | 2014 |
| keywords | |
| journal | Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775 |
| volume | 1 |
| issue | Not Available |
| pages | 360-370 |
| publisher | Massive Publishing House MPH |
| Local/International | International |
| Paper Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=SoRk0pAAAAAJ&citation_for_view=SoRk0pAAAAAJ:RGFaLdJalmkC |
| Full paper | download |
| 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