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 Science-volum 01-No 02 ISSN 2356-7775 • 2014
Publication Information
Authors
Shaltout, F.A;Gergis, M.T. and Shewil,A.
Keywords
Not Available
Journal
Global journal of agriculture and food safety Science-volum 01-No 02 ISSN 2356-7775
Publisher
Massive Publisher house M.P.H.Egypt
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