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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications: |
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| Title: | Impact of organic acids and their salts on microbial quality and shelf life of beef meat. |
| Authors: | F. A. Shaltout, A. A. Gerges, M. T. and Shewail |
| Year: | 2014 |
| Keywords: | Not Available |
| Journal: | Global Journal of Agriculture and Food Safety Sciences - ISSN 2356-7775 |
| Volume: | 1 |
| Issue: | Not Available |
| Pages: | 360-370 |
| Publisher: | Massive Publishing House MPH |
| Local/International: | International |
| Paper Link: | |
| Full paper | Fahim Aziz El-Dein Mohamed Shaltout_Fahim Aziz El-Dein Mohamed Shaltout_paper_28_agri_Dr Ahmed Shewail.pdf |
| Supplementary materials | Not Available |
| Abstract: |
This study examined the effect of different concentrations of lactic acid (LA)(1 and 2%), acetic acid (AA)(1 and 2%), sodium lactate (SL)(2.5%) and sodium acetate (SA)(2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4 C. The results showed that these additives were efficient (P< 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives |
