In Plant Assessment of Lactic Acid Intervention in Variety Meats Through the Beef Processing Line
Beef industries continuously seeks interventions that may reduce bacterial loads in their products to increase shelf life and ensure beef product wholesomeness. This in-plant validation study was conducted to evaluate the effect of spray lactic acid interventions in beef variety meats. Lactic acid s...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | Inglés |
| Publicado: |
Zamorano: Escuela Agrícola Panamericana, 2020
2020
|
| Materias: | |
| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6911 |
Ejemplares similares: In Plant Assessment of Lactic Acid Intervention in Variety Meats Through the Beef Processing Line
- Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product
- Comparison of Three Chicken Sampling Methodologies: Assessing Microbial Indicators and Salmonella spp. Prevalence
- Presence of bacteria in modified atmosphere packed raw chicken meat and their effect on shelf life and sensory characteristics : a microbiological and sensory evaluation
- Efectos de la exposición de luz ultravioleta (UVC) y ácido acético en la carga microbiana y cambios fisicoquímicos en carne de res
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia