ShareMicrobial growth and biochemical changes on naturally contaminated chilled-beef subcutaneous adipose tissue stored aerobically.
Author(s) : LASTA J. A., PENSEL N., MASANA M., RODRIGUEZ H. R., GARCIA P. T.
Type of article: Article
Summary
How the microbial profile, glucose content, lactic acid, amino acids, ammonia, free fatty acids and cholesterol, assayable acids, TBA index, and peroxyde index of beef fat developed over 14 days of storage at 5 deg C.
Details
- Original title: Microbial growth and biochemical changes on naturally contaminated chilled-beef subcutaneous adipose tissue stored aerobically.
- Record ID : 1995-3646
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 1
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Chemical composition; Microbiology; Meat; Chilling; Beef
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- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 2
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- Date : 1992
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- Date : 2002/01
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- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 1
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