ShareMicrobiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids.
Author(s) : MACA J. V., MILLER R. K., ACUFF G. R.
Type of article: Article
Summary
Vacuum-packaged ground beef patties containing sodium lactate, sodium propionate, sodium acetate and sodium citrate at various levels and combinations were stored up to 28 days at 4 deg C. Results are given for shelf life and colour.
Details
- Original title: Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids.
- Record ID : 1998-1748
- Languages: English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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EFFECTS OF TEMPERATURE, LIGHT AND STORAGE TIME ...
- Author(s) : LEE B. H.
- Date : 1984
- Languages : English
- Source: Sci. Aliments - vol. 4 - n. 2
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OPPORTUNITE D'UN CONDITIONNEMENT SOUS VIDE OU S...
- Author(s) : DUCHENE M.
- Date : 1981/08/24
- Languages : French
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VACUUM-PACKAGED TRIMMINGS AS A SOURCE FOR GROUN...
- Author(s) : SMITH J. J.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 3
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CONSUMER ACCEPTANCE OF VACUUM PACKAGED GROUND B...
- Author(s) : LYNCH N. M., KASTNER C. L., KROPF D. H.
- Date : 1986
- Languages : English
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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE ...
- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
- Date : 1989
- Languages : English
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