A review on some organic acids additives as shelf life extenders of fresh beef cuts
This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. T...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Science Publications
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7382/ http://psasir.upm.edu.my/id/eprint/7382/1/ajabssp.2008.566.574.pdf |
| _version_ | 1848840579144744960 |
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| author | Mohamed, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_facet | Mohamed, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_sort | Mohamed, Jamilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach. |
| first_indexed | 2025-11-15T07:29:35Z |
| format | Article |
| id | upm-7382 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:29:35Z |
| publishDate | 2008 |
| publisher | Science Publications |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-73822017-11-21T04:44:14Z http://psasir.upm.edu.my/id/eprint/7382/ A review on some organic acids additives as shelf life extenders of fresh beef cuts Mohamed, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach. Science Publications 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7382/1/ajabssp.2008.566.574.pdf Mohamed, Jamilah and Abbas, Kassim Ali and Abdul Rahman, Russly (2008) A review on some organic acids additives as shelf life extenders of fresh beef cuts. American Journal of Agricultural and Biological Sciences, 3 (3). pp. 566-574. ISSN 1557-4989; ESSN: 1557-4997 http://www.thescipub.com/abstract/?doi=ajabssp.2008.566.574 10.3844/ajabssp.2008.566.574 |
| spellingShingle | Mohamed, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title | A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title_full | A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title_fullStr | A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title_full_unstemmed | A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title_short | A review on some organic acids additives as shelf life extenders of fresh beef cuts |
| title_sort | review on some organic acids additives as shelf life extenders of fresh beef cuts |
| url | http://psasir.upm.edu.my/id/eprint/7382/ http://psasir.upm.edu.my/id/eprint/7382/ http://psasir.upm.edu.my/id/eprint/7382/ http://psasir.upm.edu.my/id/eprint/7382/1/ajabssp.2008.566.574.pdf |