ShareEffects of sodium lactate addition on lactic acid bacteria and especially ropy slime formers in vacuum-packed grill sausages.
Author(s) : RAHKONEN S., NIEMI L., NIEMELA S. I., PUOLANNE E.
Summary
The controller effect of sodium lactate (1.5%) on bacterial growth in Finnish sausages during 21 days' storage at 6 deg C is shown.
Details
- Original title: Effects of sodium lactate addition on lactic acid bacteria and especially ropy slime formers in vacuum-packed grill sausages.
- Record ID : 1994-3610
- 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
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Themes:
Packaging;
Meat and meat products - Keywords: Lactobacillus; Vacuum; Meat; Sodium; Sausage; Meat product; Packaging; Lactic acid
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Investigations on the occurrence of Listeria mo...
- Author(s) : KRÖCKEL L.
- Date : 2002/08/18
- Languages : English
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EFFECT OF SALT LEVEL AND COLD STORAGE TEMPERATU...
- Author(s) : PANERAS E. D., BLOUKAS J. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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THE CRITICAL IMPORTANCE OF TEMPERATURE FOR THE ...
- Author(s) : EGAN A. F.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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COLOUR STABILITY OF CHILLED VACUUM PACKED CURED...
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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Influence of modified atmosphere packaging on m...
- Author(s) : TORSTVEIT A. K., AUNE E. J., NORDTVEDT T. S., et al.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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