| publication name | Impact of organic acids and their salts on microbial quality and shelf life of beef meat |
|---|---|
| Authors | Shaltout, F. A.; Gerges, M. T.; Shewail, A. A. |
| year | 2014 |
| keywords | |
| journal | Global Journal of Agriculture and Food Safety Sciences |
| volume | 1 |
| issue | 2 |
| pages | 360-370 |
| publisher | Massive Publishing House |
| Local/International | International |
| Paper Link | https://www.cabdirect.org/cabdirect/abstract/20153145304 |
| 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