Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi)
作者： M. ABD ELGADIR , A.A. MARIOD , S.I. ABDELWAHAB , B. JAMILAH , R. ABDUL RAHMAN
DOI: 10.1111/J.1745-4565.2011.00304.X
关键词:
摘要: This study was carried out to determine the effect of infusing food grade organic acids on shelf life fresh beef kept at refrigeration temperature 5C. Citric, lactic, acetic and tartaric were infused individually in concentrations 0.5, 0.75 1.00% into slices. Infusion under pulled 29.5 in. Hg. for 20 min. Samples dropped dried stored 5C 28 days. pH, water activity, total plate count (TPC), thiobarbaturic acid values, Hunter color values instrumental texture determined. The pH value treated samples from initial 5.30 (untreated) 4.20–4.47 TPC lower than 107 colony-forming units/g day 16, with acids, respectively. harder upon treatment, which decreased gradually during storage period. maximum extended 12–24 days citric concentration gave best effect.
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