Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

LWT

Volumn 37, Issue 8, 2004, Pages 865-871

  Sallam, Kh I ^a,b   Samejima, K ^b  

^a Mansoura University   (Egypt)

^b RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Fat oxidation; Ground beef; Microbial growth; NaCl; Sodium lactate

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; MICROBIOLOGY; OILS AND FATS; OXIDATION; QUALITY ASSURANCE; REFRIGERATION; SODIUM CHLORIDE;

FAT OXIDATION; GROUND BEEF; MICROBIAL GROWTH; NACL; SODIUM LACTATE;

MEATS;

FATS; FOOD STORAGE; MEAT; MICROBIOLOGY; OXIDATION; QUALITY CONTROL; REFRIGERATION; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 26844432027     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.04.003     Document Type: Article

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