Aroma, color, and texture of ground beef patties treated with fumaric and lactic acids

Ground beef patties without acid or with added fumaric (FA) or lactic acids (LA) at 1, 3, and 5% concentrations were vacuum-packaged and stored for 1, 3, 5, 7, 10 and 14 days at 4C or tested without storage (0 days). The FA or LA treatments caused small sour aroma increases. Spoiled aroma was lowest...

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