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THE EFFECT OF LACTIC ACID SPRAYS ON THE KEEPING QUALITIES OF MEAT DURING STORAGE.

Author(s) : SEWORNU CUDJOE K.

Type of article: Article

Summary

LACTIC ACID (1% V/V) SPRAYING ON CUT BEEF HEADS RESULTS IN A DECREASE IN VIABLE BACTERIA DURING STORAGE AT 277, 288 AND 293 K (4, 15 AND 20 DEG C). THE COLIFORM COUNT IS ALSO REDUCED, BUT TO A MINOR EXTENT. ON THE OTHER HAND, AFTER 5 AND 2 DAY STORAGE AT 288 AND 293 K, THE COLIFORM COUNT IS HIGHER IN HEADS TREATED WITH ACID THAN IN THOSE UNTREATED. LACTIC ACID TREATMENT INCREASES STORAGE LIFE AT 277 AND 288 OR 293 K BY 3 DAYS AND 1 DAY, RESPECTIVELY. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-239192.

Details

  • Original title: THE EFFECT OF LACTIC ACID SPRAYS ON THE KEEPING QUALITIES OF MEAT DURING STORAGE.
  • Record ID : 1989-0603
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 7 - n. 1
  • Publication date: 1988

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