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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Influence of storage conditions on vitamin C co...
- Author(s) : KARUS A., KARUS V., LEIS L., et al.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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Effect of high CO2 and controlled-atmosphere st...
- Author(s) : AGAR I. T., STREIF J., BANGERTH F.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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Nutrient antioxidants in minimally processed ve...
- Author(s) : MASIH L., ROGINSKI H., PREMIER R., et al.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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Quality changes in vacuum-packed cut lettuce as...
- Author(s) : POSPISIL J., KOVACEVIC-GANIC K., KUKEC I.
- Date : 2003/02
- Languages : English
- Source: Proceedings of the International Conference Postharvest Unlimited.
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Combination of irradiation with other treatment...
- Author(s) : PAUL P., CHAWLA S. P., KANATT S. R.
- Date : 1998
- Languages : English
- Source: Combination processes for food irradiation.
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