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EVALUATION OF AMMONIUM HYDROXIDE AS PRESERVATIVE FOR GROUND MEAT.

Author(s) : GUPTA L. K., GARG V., TIWARI R. P.

Type of article: Article

Summary

THE ADDITION OF AMMONIA IN MINCED MEAT DECREASES THE TOTAL NUMBER OF AEROBIC BACTERIA AND, LESS OBVIOUSLY, THE NUMBER OF GRAM-NEGATIVE BACTERIA, NOT ONLY AT 310 K BUT ALSO AT 277 AND 253 K (37, 4 AND -20 DEG C). THE FACT THAT AMMONIA IS THE ONLY PRESERVATIVE RESPONSIBLE FOR THIS INHIBITION, WITH RESPECT TO THE EFFECTS OF THE VARIATIONS IN THE PH, IS UNDERLINED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246147.

Details

  • Original title: EVALUATION OF AMMONIUM HYDROXIDE AS PRESERVATIVE FOR GROUND MEAT.
  • Record ID : 1990-0187
  • Languages: English
  • Source: Mircen J. appl. Microbiol. Biotechnol. - vol. 4 - n. 4
  • Publication date: 1988

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