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 • 2014
معلومات البحث
المؤلفون
Shaltout, F. A.; Gerges, M. T.; Shewail, A. A.
الكلمات المفتاحية
Not Available
المجلة العلمية
Global Journal of Agriculture and Food Safety Sciences
الناشر
Massive Publishing House
المجلد
1
العدد
2
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