Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi)

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Physicochemical and microbial attributes of organic infused beef cuts (longissmus dorsi)

This study was carried out to determine the effect of infusing food grade organic acids on the shelf life of fresh beef kept at refrigeration temperature of 5C. Citric, lactic, acetic and tartaric acids were infused individually in concentrations of 0.5, 0.75 and 1.00% into fresh beef slices. Infusi...

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Bibliographic Details
Main Authors:	Abd Elgadir, M., Mariod, Abdalbasit Adam, Abdel Wahab, Siddig Ibrahim, Bakar, Jamilah, Abdul Rahman, Russly, Che Man, Yaakob
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24153/ http://psasir.upm.edu.my/id/eprint/24153/1/Physicochemical%20and%20microbial%20attributes%20of%20organic%20infused%20beef%20cuts.pdf

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