Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Meat Science

Volumn 82, Issue 1, 2009, Pages 44-52

  Quilo, S A ^a   Pohlman, F W ^a   Brown, A H ^a   Crandall, P G ^a   Dias Morse, P N ^a   Baublits, R T ^a   Aparicio, J L ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

Antimicrobials; Ground beef; Instrumental meat color; Meat processing; Sensory characteristics

Indexed keywords

EID: 60249088445     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.12.002     Document Type: Article

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