فهيم عزيز الدين محمد شلتوت
أستاذ متفرغ
Impact of organic acids and their salts on microbial quality and shelf life of beef meat.
Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775 • 2014
معلومات البحث
المؤلفون
F. A. Shaltout, A. A. Gerges, M. T. and Shewail
الكلمات المفتاحية
Not Available
المجلة العلمية
Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775
الناشر
Massive Publishing House MPH
المجلد
1
العدد
Not Available
الصفحات
360-370
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
This study examined the effect of different concentrations of lactic acid (LA)(1 and
2%), acetic acid (AA)(1 and 2%), sodium lactate (SL)(2.5%) and sodium acetate (SA)(2.5%)
on the chemical, microbiological and sensory quality of raw beef meat stored at 4 C. The
results showed that these additives were efficient (P< 0.05) against the proliferation of
various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and
Enterobacteriaceae. The general order of antibacterial activity of the different additives
2%), acetic acid (AA)(1 and 2%), sodium lactate (SL)(2.5%) and sodium acetate (SA)(2.5%)
on the chemical, microbiological and sensory quality of raw beef meat stored at 4 C. The
results showed that these additives were efficient (P< 0.05) against the proliferation of
various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and
Enterobacteriaceae. The general order of antibacterial activity of the different additives