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STUDIES ON SO2 TREATMENT OF MINCED GOAT MEAT. 1. EFFECT ON STORAGE LIFE AND ORGANOLEPTIC QUALITIES.

Author(s) : REDDY K. S., MANDOKHOT U. V.

Type of article: Article

Summary

THE EFFECT OF SO2 ON THE BACTERIOLOGICAL STABILITY AND EATING QUALITY OF MINCED GOAT MEAT WAS STUDIED AT 280 AND 288 K (7 AND 15 DEG C) STORAGE TEMPERATURE. AT 425 AND 450 PPM, SO2 CONFERRED MAXIMUM BACTERIOLOGICAL STABILITY RESULTING IN INCREASED STORAGE LIFE. THERE WAS NO ADVERSE EFFECT ON THE EATING QUALITY, OR ON THE ODOUR OF MEAT. THE RESULTS ALSO INDICATED SO2 TO BE A GOOD COLOUR FIXATIVE AGENT FOR GOAT MEAT.

Details

  • Original title: STUDIES ON SO2 TREATMENT OF MINCED GOAT MEAT. 1. EFFECT ON STORAGE LIFE AND ORGANOLEPTIC QUALITIES.
  • Record ID : 1989-0166
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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