Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork

Meat Science

Volumn 62, Issue 1, 2002, Pages 27-32

  Tan, W ^a   Shelef, L A ^a  

^a WAYNE STATE UNIVERSITY   (United States)

Author keywords

Color; Fat oxidation; Fresh pork; Lactates; NaCl

Indexed keywords

FAT OXIDATION;

FOOD STORAGE; MICROBIOLOGY; OILS AND FATS; OXIDATION; REFRIGERATION; SODIUM CHLORIDE;

MEATS;

EID: 0035997737     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00223-6     Document Type: Article

References (12)

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