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Sodium lactate effects on microbial, sensory, and physical characteristics of vacuum-packaged pork sausage.

Author(s) : BREWER M. S., MCKEITH F. K., SPROULS G.

Type of article: Article

Summary

PH, colour, TBA index, organoleptic properties, microflora and flavour of sausages containing 0, 1, 2 or 3% sodium lactate are evaluated. Effects of storage at 4 deg C for 0, 10, 17, 24 and 31 days are presented.

Details

  • Original title: Sodium lactate effects on microbial, sensory, and physical characteristics of vacuum-packaged pork sausage.
  • Record ID : 1994-2351
  • Languages: English
  • Source: J. Muscle Foods - vol. 4 - n. 3
  • Publication date: 1993

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