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Effect 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.

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