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Changes in odour, colour and texture during the storage of acid preserved meat.

Author(s) : OGDEN S. K., GUERRERO I., TAYLOR A. J., BUENDIA H. E., GALLARDO F.

Type of article: Article

Summary

Minced pork (L. dorsi) was treated with solutions of lactic and propionic acid at concentrations that had a preservative effect, and a water-treated sample was used as a control. Changes in colour, texture, odour, and microbial load were measured over a 12-d refrigerated (4 deg C) storage period. Originally, cubes of meat were treated with the acid solutions but large variations between samples were noted. Statistical analysis showed that variation between the meat pieces was responsible for the large variation between replicates, but this variation could be decreased by using mixed meat. Other results are given.

Details

  • Original title: Changes in odour, colour and texture during the storage of acid preserved meat.
  • Record ID : 1996-2313
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 5
  • Publication date: 1995

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