ShareThe effect of sorbic acid on the shelf life of chilled turkey meat.
Author(s) : SERDAROGLU M., TOMEK S. O., BULGAY A.
Summary
The sorbic acid effects on bacterial growth inhibition in turkey breasts and thighs. Using a 5% sorbic acid solution reduces bacterial growth. The TBA index rises slightly during storage.
Details
- Original title: The effect of sorbic acid on the shelf life of chilled turkey meat.
- Record ID : 1994-3013
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Poultry
- Keywords: TBA; Poultry; Meat; Time-temperature tolerance; Chilling; Turkey (poultry); Additive; Sorbic acid
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- Author(s) : ANG C. Y. W., YOUNG L. L.
- Date : 1992/10
- Languages : English
- Source: Br. Poult. Sci. - vol. 71 - n. 10
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TBA values, sensory characteristics, and volati...
- Author(s) : BREWER M. S., IKINS W. G., HARBERS C. A. Z.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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EXTENSION OF REFRIGERATED SHELF LIFE AND INHIBI...
- Author(s) : ROBACH M. C.
- Date : 1980/08
- Languages : English
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Listeria monocytogenes inhibition in refrigerat...
- Author(s) : WEDERQUIST H. J., SOFOS J. N., SCHMIDT G. R.
- Date : 1994/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 3
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ENERGY SAVING IN THE STORAGE OF MEAT AND MEAT P...
- Author(s) : OSTHOLD W.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 76
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