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SHELF LIFE EXTENSION OF MINCED BEEF THROUGH COMBINED TREATMENTS INVOLVING RADURIZATION.

Author(s) : NIEMAND J. G., LINDE H. J. van der, HOLZAPFEL W. H.

Type of article: Article

Summary

ADDITION OF LACTIC ACID TO A PH OF 5 HAD A MARKED EFFECT ON SEVERAL BACTERIA GROUPS IN MEAT; THE EFFECT BECAME MORE PRONOUNCED DURING STORAGE. RADURIZATION (2.5 KGY) HAD A FAR GREATER EFFECT ON SHELF LIFE, ALTHOUGH AN OVERWHELMING POPULATION OF LACTIC ACID BACTERIA DEVELOPED TOWARD THE END OF THE STORAGE PERIOD. A COMBINED TREATMENT OF RADURIZATION AND LACTIC ACID HAD AN EVEN GREATER EFFECT ON THE BACTERIAL POPULATION AND THE SHELF LIFE OF MEAT THAN THAT OF THE TWO SEPARATE TREATMENTS.

Details

  • Original title: SHELF LIFE EXTENSION OF MINCED BEEF THROUGH COMBINED TREATMENTS INVOLVING RADURIZATION.
  • Record ID : 1984-0620
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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