EFFECT OF ACID TREATMENT OF BEEF STRIP LOIN STEAKS ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS
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Surfaces of beef steaks were sprayed with 1% lactic acid, 1% acetic acid or a mixture of 1% lactic acid, 2% acetic acid, 0.25% citric acid and 0.1% ascorbic acid. They were then displayed in either polyvinyl chloride (PVC) film for 0-6 days or in high-oxygen barrier (HOB) film for 0-28 days. In most comparisons, aerobic plate counts, pH and scores for lean color, surface discoloration, fat color, overall appearance and off-odor of treated steaks were not consistently different (P > 0.05) from those of control steaks. 1987.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
author list (cited authors)
DIXON, Z. R., VANDERZANT, C., ACUFF, G. R., SAVELL, J. W., & JONES, D. K.
complete list of authors
DIXON, ZR||VANDERZANT, C||ACUFF, GR||SAVELL, JW||JONES, DK