Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage
This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostat...
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| Format: | Others |
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DigitalCommons@USU
2004
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| Online Access: | https://digitalcommons.usu.edu/etd/5505 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6563&context=etd |