Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.
作者： G.R. Acuff , C. Vanderzant , J.W. Savell , D.K. Jones , D.B. Griffin
DOI: 10.1016/0309-1740(87)90059-3
关键词:
摘要: Beef strip loins were decontaminated by spraying with solutions of various food grade acids (1.0% lactic acid, 1.0% acetic acid and an mixture containing 2.0% 0.25% citric 0.1% ascorbic acid) followed vacuum packaging storing at 4 ± 1°C. Initially days 3 6 display in polyvinyl chloride (PVC) film, aerobic plate counts (APCs) steaks fabricated from the treated that stored for 0, 14, 28, 42, 56, 70 84 not significantly different (P > 0.05) APCs control loins.
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