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Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat.

Author(s) : SEYDIM A. C., GUZEL-SEYDIM Z. B., ACTON J. C., et al.

Type of article: Article

Summary

Rosemary extract and sodium lactate were added to vacuum-packaged ostrich patties which were stored for 9 days at 3 plus or minus 1°C. Rosemary extract retarded the formation of 2-thiobarbituric acid-reactive substance and protected colour properties. Sodium lactate, used with or without rosemary extract, inhibited total aerobic bacteria, coliforms, lactic acid and bacteria and Bronchothrix thermosphacta.

Details

Original title: Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat.
Record ID : 2006-1865
Languages: English
Source: Ital. J. Food Sci. - vol. 71 - n. 1
Publication date: 2006/01

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Indexing

Themes: Food engineering;
Packaging;
Meat and meat products
Keywords: Ostrich; Vacuum; Meat; Stability; Expérimentation; Cold storage; Packaging; Colour; Additive