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 • 2014
Publication Information
Authors
Shaltout, F. A.; Gerges, M. T.; Shewail, A. A.
Keywords
Not Available
Journal
Global Journal of Agriculture and Food Safety Sciences
Publisher
Massive Publishing House
Volume
1
Issue
2
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