ShareTHE EFFECT OF SODIUM LACTATE ON THE SHELF LIFE OF VACUUM-PACKED COARSE PORK LIVER PATE.
Author(s) : DEBEVERE J. M.
Type of article: Article
Summary
THE USE OF SODIUM LACTATE IN VACUUM-PACKED COARSE PORK LIVER PATE STORED AT 279 K (6 DEG C) INCREASES SHELF LIFE. SHELF LIFE IS CONSIDERABLY INCREASED BY ADDING 2% SODIUM LACTATE. THIS DECREASES THE WATER ACTIVITY FROM AN INITIAL VALUE OF 0.960 TO 0.945, RESULTING IN GROWTH INHIBITION OF LACTIC ACID BACTERIA, WHICH ARE NORMALLY RESPONSIBLE FOR THE SPOILAGE OF UNTREATED VACUUM-PACKED COARSE PORK LIVER PATE STORED AT 279 K.
Details
- Original title: THE EFFECT OF SODIUM LACTATE ON THE SHELF LIFE OF VACUUM-PACKED COARSE PORK LIVER PATE.
- Record ID : 1989-2326
- Languages: German
- Source: Fleischwirtschaft - vol. 69 - n. 2
- Publication date: 1989/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Mince; Microbiology; Vacuum; Meat; Chilling; Pork; Packaging; Liver
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