The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.

Abstract

The effect of using potassium lactate, sodium metasilicate, acidified sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated with 3% potassium lactate (KL), 4% sodium… (More)
DOI: 10.1016/j.meatsci.2009.05.015

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@article{Quilo2009TheIO, title={The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.}, author={S. A. Quilo and Fred W. Pohlman and P N Dias-Morse and A. H. Brown and Philip G. Crandall and R. T. Baublits and Joaquin Aparicio}, journal={Meat science}, year={2009}, volume={83 3}, pages={345-50} }