Control of chilled beef spoilage by combination of packaging and organic acid treatment
In this study, the inhibitory effect of lactic acid and acetic acid spray on spoilage of packaged fresh chilled beef was investigated. Meat from the chuck portion of 1 to 2 year old beef bulls was sprayed with 1% solution of lactic and acetic acids prior to packaging with polystyrene...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2007-11-01
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| Series: | Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī |
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| Online Access: | http://jvcp.iaut.ac.ir/article_518611_ebafa021b03da142d998e54199725be3.pdf |