Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle-Reference-Cited by-同舟云学术

Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle

Published:1998-12 Issue:4 Volume:50 Page:499-504
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Banks W.T.,Wang C.,Brewer M.S.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Sodium lactate effects on shelf-life, sensory, and physical characteristics of fresh pork sausage;Brewer;Journal of Food Science,1991

2. Sodium lactate effect on microbial, sensory, and physical characteristics of vacuum-packaged fresh pork sausage;Brewer;Journal of Muscle Foods,1993

3. Sodium lactate/sodiumchloride effects on aerobic plate counts and color of aerobically packaged ground pork;Brewer;Journal of Food Science,1995

4. CIE (1978) Recommendations on Uniform Color Spaces—Color Difference Equations, Psychometric Color Terms, Supplement No. 2 to CIE Publication No. 15 (E-1.3.1) 1971/(TC-1-3). CIE, Paris.

5. Gunnar, F. (1995) Phosphates: Production Aids for Food Processors. Silliker Laboratories, Chicago, IL.

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