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 • 2014
Publication Information
Authors
Shaltout, F. A.; Gerges, M. T.; Shewail, A. A.
Keywords
Not Available
Journal
Global Journal of Agriculture and Food Safety Sciences
Publisher
Massive Publishing House
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