ShareProperties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage.
Author(s) : EGBERT W. R., HUFFMAN D. L., BRADFORD D. D., JONES W. R.
Type of article: Article
Summary
Ground beef patties containing additives and vegetable proteins have been compared to low-fat ground beef patties without additives. The observations made concern microbial populations, colouration and organoleptic properties.
Details
- Original title: Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage.
- Record ID : 1993-2692
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 5
- Publication date: 1992/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Lipid; Meat; Beef; Organoleptic property; Additive
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