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Use of organic acids to improve the chemical, physical and microbial attributes of beef strip loins stored at -1 deg C for 112 days.

Author(s) : GODDARD B. L., MIKEL W. B., CONNER D. E., JONES W. R.

Type of article: Article

Summary

Twenty-one beef strip loins were cut into equal halves. One-half of each loin was sprayed with a mixture of 2% lactic acid and 2% (vol/vol/) acetic acid and the corresponding half was used as a control. The data indicate that an acid spray immediately prior to packaging can reduce some species of bacteria without adversely affecting the physical properties of products stored for 112 days at -1 deg C.

Details

  • Original title: Use of organic acids to improve the chemical, physical and microbial attributes of beef strip loins stored at -1 deg C for 112 days.
  • Record ID : 1997-2231
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 8
  • Publication date: 1996/08
  • Document available for consultation in the library of the IIR headquarters only.

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