Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
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
Publication Information
Authors
F. A. Shaltout, A. A. Gerges, M. T. and Shewail
Keywords
Not Available
Journal
Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775
Publisher
Massive Publishing House MPH
Volume
1
Issue
Not Available
Pages
360-370
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
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