Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various poin...
Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage
About this item
Full title
Author / Creator
Publisher
Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians
Journal title
Language
English
Formats
Publication information
Publisher
Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians
Subjects
More information
Scope and Contents
Contents
Beef strip loins were sprayed with 1.5% (vol/vol) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at -1.1 or 2 degrees C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water...
Alternative Titles
Full title
Microbiological quality of beef subprimals as affected by lactic acid sprays applied at various points during vacuum storage
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_2216297437
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2216297437
Other Identifiers
ISSN
0362-028X
E-ISSN
1944-9097
DOI
10.4315/0362-028X-60.7.795
