ShareReduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids.
Author(s) : PODOLAK R. K., ZAYAS J. F., KASTNER C. L., FUNG D. Y. C.
Type of article: Article
Summary
Fumaric acid treatments resulted in greater reductions in microbial growth than lactic acid treatments. Increasing the acid concentrations significantly decreased the growth of all microorganisms. The 5% lactic acid was the most inhibitory against coliforms.
Details
- Original title: Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids.
- Record ID : 1997-3415
- Languages: English
- Source: Journal of Food Protection - vol. 59 - n. 10
- Publication date: 1996/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Coliform; Mince; Microbiology; Meat; Treatment; Beef; Cold storage; Organic acid; Lactic acid
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- Author(s) : SEWORNU CUDJOE K.
- Date : 1988
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 7 - n. 1
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- Author(s) : DORSA W. J., CUTTER C. N., SIRAGUSA G. R.
- Date : 1998/12
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 12
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Rapid optical measurements of microbial contami...
- Author(s) : SHELEF L. A., MOHAMMED S., TAN W., WEBBER M. L.
- Date : 1997/06
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 6
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- Author(s) : AJJARAPU S., SHELEF L. A.
- Date : 1999/12
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 12
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ROLE TECHNOLOGIQUE DES ACIDES ORGANIQUES ALIMEN...
- Author(s) : BOUVARD E.
- Date : 1983/02
- Languages : French
- Source: Filière Viande - n. 53
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