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
See other articles from the proceedings (22)
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Indexing
- Themes: Poultry
- Keywords: TBA; Poultry; Meat; Time-temperature tolerance; Chilling; Turkey (poultry); Additive; Sorbic acid
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EXTENSION OF REFRIGERATED SHELF LIFE AND INHIBI...
- Author(s) : ROBACH M. C.
- Date : 1980/08
- Languages : English
View record
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TIME-TEMPERATURE MONITORING OF CHILLED MEAT IN ...
- Author(s) : LEWIS T.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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TIME-TEMPERATURE FUNCTION INTEGRATION, ITS REAL...
- Author(s) : STOREY R. M.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Storage life of frozen beef.
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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QUALITY ASSURANCE IN THE COLD CHAIN. USE OF AN ...
- Author(s) : ROSE R. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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