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Effect of EDTA and ascorbic acid dip treatment on storage stability of goat meat at refrigeration temperature.

Author(s) : SAHA U., MURTHY T. R. K., KOWALE B. N.

Type of article: Article

Summary

Fresh goat meat chunks were dipped for 1 min in 1% (w/v) ethylenediaminetetra-acetic acid (EDTA) (pH 5.8-6.0, 1% EDTA + 1% ascorbic acid (pH 3.8-4.0) or 1% EDTA + 2% sorbitol (pH 6.0), drained and refrigerated. The EDTA + ascorbic acid (E+A) treated chunks showed significantly lower microbial counts and higher colour scores compared to EDTA alone or in combination with sorbitol.

Details

  • Original title: Effect of EDTA and ascorbic acid dip treatment on storage stability of goat meat at refrigeration temperature.
  • Record ID : 2000-2664
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 2
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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