Effect of different durations of exposure to food-grade organic lactic acid on the growth of S. aureus and E. coli in meat from Persian sheep (Afshari breed) stored at refrigeration temperature
The effect of lactic acid in extending the shelf life of sheep carcasses stored at 4°C was evaluated. Carcasses were assigned to four testing groups: T1 (control group), T2 (1% lactic acid spray), T3 (2% lactic acid spray) and T4 (3% lactic acid spray). There were statistically significant differenc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0007_effect-of-different-durations-of-exposure-to-food-grade-organic-lactic-acid-on-the-growth-of-s-aureus-and-e-c.php |