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Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature.

Author(s) : SURVE A. N., et al.

Type of article: Article

Summary

Before storage, the buffalo steaks are treated with mixtures of acetic, lactic or propionic acids (1 to 4%). After 168 days storage at 7 deg C, the meat is analyzed by colour and microflora. Acetic acid with lactic acid (3%) gives the best results (reduction of microflora without deleterious effect on colour or flavour).

Details

  • Original title: Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature.
  • Record ID : 1992-2844
  • Languages: English
  • Source: Meat Sci. - vol. 29 - n. 4
  • Publication date: 1991

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