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LACTIC ACID CONCENTRATION AS AN INDICATOR OF ACCEPTABILITY IN REFRIGERATED AND FREEZE-THAWED GROUND BEEF.

Author(s) : NASSOS P. S., KING A. D. Jr, STAFFORD A. E.

Type of article: Article

Summary

COMPARISON OF THE CONCENTRATION OF LACTIC ACID, THE APPEARANCE AND THE ODOUR OF CHILLED OR FROZEN-THAWED GROUND MEAT STORED IN ANAEROBIOSIS AT 280 K (7 DEG C). THE RATIO OF GRAM-POSITIVE BACTERIA IS IDENTICAL AND NO DIFFERENCE OF APPEARANCE AND COLOUR IS OBSERVED AFTER 2 DAYS STORAGE FOR BOTH TYPES OF MEAT. THE INITIAL LACTIC ACID CONCENTRATION MAY BE USED AS A CRITERION FOR THE EVALUATION OF THE STORAGE LIFE OF GROUND MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234865.

Details

  • Original title: LACTIC ACID CONCENTRATION AS AN INDICATOR OF ACCEPTABILITY IN REFRIGERATED AND FREEZE-THAWED GROUND BEEF.
  • Record ID : 1989-0164
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 54 - n. 3
  • Publication date: 1988

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