Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

Meat Science

Volumn 91, Issue 2, 2012, Pages 165-172

  Mathenjwa, S A ^a   Hugo, C J ^a   Bothma, C ^a   Hugo, A ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Alternative preservatives; Boerewors; Chitosan; Rosemary extract; Sulphur dioxide (SO 2)

Indexed keywords

BOEREWORS; COLOUR PROPERTIES; ENTEROBACTERIACEAE; FRESH SAUSAGES; MICROBIAL QUALITY; ROSEMARY EXTRACTS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SENSORY PROPERTIES;

CHITOSAN; COLOR; SULFUR DETERMINATION;

SULFUR DIOXIDE;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ROSMARINUS OFFICINALIS;

ANTIINFECTIVE AGENT; CHITOSAN; FOOD PRESERVATIVE; SULFUR DIOXIDE;

ADULT; ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; COLOR; DRUG EFFECT; FEMALE; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; HUMAN; LIPID PEROXIDATION; MALE; MEAT; METHODOLOGY; MICROBIOLOGY; MIDDLE AGED; ROSMARINUS; SOUTH AFRICA; SPICE; SWINE; TASTE; YEAST;

ADULT; ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; CATTLE; CHITOSAN; COLONY COUNT, MICROBIAL; COLOR; FEMALE; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FUNGI; HUMANS; LIPID PEROXIDATION; MALE; MEAT PRODUCTS; MIDDLE AGED; ROSMARINUS; SOUTH AFRICA; SPICES; SULFUR DIOXIDE; SUS SCROFA; TASTE; YEASTS; YOUNG ADULT;

EID: 84857652892     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.014     Document Type: Article

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