The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

The effects of antimicrobial agents on ground beef were evaluated to determine if instrumental color, sensory or odor characteristics were impacted. Trimmings were treated with 0.5% cetylpyridinium chloride (CPC), 200-ppm chlorine dioxide (CLO), 0.5% lactic acid (LA), 10% trisodium phosphate (TSP),...

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Veröffentlicht in:	Meat science 2003-11, Vol.65 (3), p.977-984
Hauptverfasser:	Jimenez-Villarreal, J.R, Pohlman, F.W, Johnson, Z.B, Brown, A.H, Baublits, R.T
Format:	Artikel
Sprache:	eng
Schlagworte:	Antimicrobials Biological and medical sciences Food industries Food microbiology Fundamental and applied biological sciences. Psychology Ground beef Meat and meat product industries Meat color Sensory evaluation
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