Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi)
This study was carried out to determine the effect of infusing food grade organic acids on the shelf life of fresh beef kept at refrigeration temperature of 5C. Citric, lactic, acetic and tartaric acids were infused individually in concentrations of 0.5, 0.75 and 1.00% into fresh beef slices. Infusi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24153/1/Physicochemical%20and%20microbial%20attributes%20of%20organic%20infused%20beef%20cuts.pdf |