Modelling microbial growth in meat broth with added lactic acid under refrigerated storage

Lactic acid is a classical preservative in meat industry and it is used with high efficiency on sanitization of meat surfaces. This work analyses the effect of temperature and added lactic acid on the growth of different beef muscle-isolated bacteria: Pseudomonas sp. and two enterobacteria identifie...

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Detalles Bibliográficos
Autores principales: Coll Cárdenas, Fernanda Josefina, Giannuzzi, Leda, Zaritzky, Noemí Elisabet
Formato: Articulo
Lenguaje:Inglés
Publicado: 2007
Materias:
Química
Lactic acid
meat
microbial growth
modelling
refrigeration storage
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/150302
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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