ShareEffect of lactic acid, ginger extract and sodium chloride on quality and shelf life of refrigerated buffalo meat.
Author(s) : ZIAUDDIN K. S., RAO D. N., AMLA B. L.
Type of article: Article
Summary
The study indicated that treatment with 2% lactic acid or ginger extract, along with 20% sodium chloride, could extend the shelf life of meat cuts at 4 plus or minus 1 deg C by inhibiting microbial growth and without any significant change in the sensory properties of the meat.
Details
- Original title: Effect of lactic acid, ginger extract and sodium chloride on quality and shelf life of refrigerated buffalo meat.
- Record ID : 1996-1665
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Condiment; Meat; Chilling; Beef; Quality; Storage life; Lactic acid; Sodium chloride
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Microbiological quality of beef subprimals as a...
- Author(s) : PRASAI R. K., KASTNER C. L., KENNEY P. B., KROPE D. H., FUNG D. Y. C., MEASE L. E., VOGT L. R., JOHNSON D. E.
- Date : 1997/07
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 7
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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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- Author(s) : AJJARAPU S., SHELEF L. A.
- Date : 1999/12
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 12
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A simple method to evaluate the shelf life of r...
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Date : 2015/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
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ROLE TECHNOLOGIQUE DES ACIDES ORGANIQUES ALIMEN...
- Author(s) : BOUVARD E.
- Date : 1983/02
- Languages : French
- Source: Filière Viande - n. 53
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