Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef
The effect of sodium tripolyphosphate (STP; 0.25 and 0.50 % by mass), modified atmosphere packaging (MAP; 80 % O2+20 % CO2), and storage time (14 days) on the colour, lipid stability and microbial growth during storage ((2.0±0.5) °C) of ground beef was studied. During storage, total aerobic mesophil...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/117374 |