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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Some effects of sodium lactate on shelf life, s...
- Author(s) : BREWER M. S., MCKEITH F., MARTIN S. E., DALLMIER A. W., WU S. Y.
- Date : 1992
- Languages : English
- Source: J. Food Qual. - vol. 15 - n. 5
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Control of Listeria monocytogenes on vacuum-pac...
- Author(s) : BYELASHOV O. A., KENDALL P. A., BELK K. E., et al.
- Date : 2008/04
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 4
View record
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Sodium lactate effects on microbial, sensory, a...
- Author(s) : BREWER M. S., MCKEITH F. K., SPROULS G.
- Date : 1993
- Languages : English
- Source: J. Muscle Foods - vol. 4 - n. 3
View record
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Alterazioni delle carni bovine fresche confezio...
- Author(s) : BERSANI C., BREGOLI M., CANTONI C.
- Date : 1999/06
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 382
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Antilisterial activity of sodium, potassium or ...
- Author(s) : WEAVER R. A., SHELEF L. A.
- Date : 1993
- Languages : English
- Source: J. Food Saf. - vol. 13 - n. 2
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