Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

Author:

Jones Maxine,Arnaud Elodie,Gouws Pieter,Hoffman Louwrens C.ORCID

Funder

South African Research Chairs Initiative (SARChI)

South African Department of Science and Technology

National Research Foundation

Technology for Human Resource and Industrial Program

Wildlife Ranching South Africa

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Loss on drying (moisture) at 95–100°C for feeds. Official method 934.01;AOAC,2002

2. Hurdle techniques;Betts,2008

3. Literature review of microbiological hazards associated with biltong and similar dried meat products;Burfoot,2010

4. Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droëwors;Burnham;Journal of Food Safety,2008

5. Vinegar functions on health: Constituents, sources, and formation mechanisms;Chen;Comprehensive Reviews in Food Science and Food Safety,2016

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