ShareChlorine and organic acids in the conservation of refrigerated carcasses.
Author(s) : MELLO R. V., TERRA N. N.
Summary
Poultry carcasses were treated in chlorine or lactic and ascorbic acid solutions prior to storage at 5 deg C. Effects on reduction of growth of aerobic bacteria, coliforms and psychrotrophs were studied.
Details
- Original title: Chlorine and organic acids in the conservation of refrigerated carcasses.
- Record ID : 1994-2380
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Poultry
- Keywords: Vitamin C; Poultry; Chlorine; Microbiology; Meat; Cold storage; Lactic acid
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Alpha-tocopherol, beta-carotene and ascorbic ac...
- Author(s) : KING A. J., UIJTTENBOOGAART T. G., VRIES A. W. de
- Date : 1995/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 5
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Decontamination with lactic acid-sodium lactate...
- Author(s) : ZEITOUN A. A. M., DEBEVERE J. M.
- Date : 1992
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 16 - n. 2
View record
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Wplyw dodatku mleczanu sodu na jakosc i trwalos...
- Author(s) : CEGIELSKA-RADZIEJEWSKA R., PIKUL J.
- Date : 2002
- Languages : Polish
- Source: Chlodnictwo - vol. 37 - n. 2-3
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IMPROVING THE STORAGE LIFE OF CARCASES BY TREAT...
- Author(s) : OSTHOLD W.
- Date : 1983/04
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 4
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Changes in carbohydrates, organic acids and vit...
- Author(s) : GONZALEZ C., PUJOLA M.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 268
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