Shelf-life extension of minced beef through combined treatments involving radurization
Extract: The effect of addition of glucose, lactic acid (LA) as well as radurization on several bacterial groups in refrigerated beef was investigated. Glucose added to meat in concentrations of 2 to 10% (w/w) had little influence on the bacteria monitored. Addition of LA to a pH of 5 had a marked e...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 1983-09, Vol.46 (9), p.791-796 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!