Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

<p>Research has shown that gum arabic from <em>Acacia senegal </em>var<em>. kerensis</em> can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quali...

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Bibliographic Details
Main Authors: Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary Omwamba
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2017-04-01
Series:International Journal of Food Studies
Subjects:
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/366

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