Original paper

Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef

Volume: 129, Pages: 169 - 175
Published: Jul 1, 2017
Abstract
Lactic acid (LA) has recently been approved in the EU as beef decontaminant. In order to identify the most appropriate concentration, beef samples were spray-treated with LA (2%, 3%, 4% or 5%) or left untreated (control). Microbial load (aerobic plate counts, psychrotrophs and Enterobacteriaceae), pH, instrumental colour and sensory properties were investigated at 0, 24, 72 and 120 h of refrigerated storage. The reductions in bacteria after...
Paper Details
Title
Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef
Published Date
Jul 1, 2017
Volume
129
Pages
169 - 175
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