Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties-Reference-Cited by-同舟云学术

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Published:2009-05 Issue:1 Volume:82 Page:44-52
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Quilo S.A.,Pohlman F.W.,Brown A.H.,Crandall P.G.,Dias-Morse P.N.,Baublits R.T.,Aparicio J.L.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Beef HACCP: intervention and non-intervention systems;Bolton;International Journal of Food Microbiology,2001

3. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products;Bosilevac;Journal of Food Protection,2004

4. Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate;Bradford;Journal of Food Science,1993

5. Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution;Bradford;Journal of Food Science,1993

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