Microbiological, chemical, and physical changes in refrigerated ground buffalo meat treated with potassium sorbate, sodium ascorbate, and sodium tripolyphosphate changes in refrigerated ground buffalo
نویسندگان
چکیده
منابع مشابه
Determination of Potassium Sorbate and Sodium Benzoate in "Doogh" by HPLC and Comparison with Spectrophotometry
There are various methods for the analysis of Potassium Sorbate and Sodium Benzoate in food products, but a rapid and reliable method for identification of these preservatives in Doogh (an Iranian traditional dairy drink) is a procedure, in which high performance liquid chromatography (HPLC) utilized and followed by UV diode array detection of the two preservatives. The aim of this case study w...
متن کاملDetermination of Potassium Sorbate and Sodium Benzoate in "Doogh" by HPLC and Comparison with Spectrophotometry
There are various methods for the analysis of Potassium Sorbate and Sodium Benzoate in food products, but a rapid and reliable method for identification of these preservatives in Doogh (an Iranian traditional dairy drink) is a procedure, in which high performance liquid chromatography (HPLC) utilized and followed by UV diode array detection of the two preservatives. The aim of this case study w...
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Salinity is an environmental stress that limits growth and development in plants. Due to high salinity in Khuzestan soils it is necessary to identify cultivars with appropriate yield that are compatible with Khuzestan conditions. This experiment was done to evaluate three rice cultivars for salinity tolerance at seedling stage by measuring the absorption of sodium and potassium ions and the rat...
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The effect of aging the M. longissimus dorsi of 13 impala at 4oC over a ten-day period was investigated. Large variation between animals was observed for the percentages drip and cooking loss as well as for the CIELab colour (L*, a*, b*) values. No trend could be observed for these physical characteristics over time. Means for all traits correspond to that reported in the literature for this sp...
متن کاملMicrobial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air
Goat mince was packed and stored at 4 18C. Mince was analysed physico-chemically and microbiologically at intervals 0, 3, 7, 10, 21 and 28 days for packs stored aerobically and 7, 14, 21, 28 and 40 days for vacuum packs. Although the initial pH of mince was 6.5, meat pH and extract release volume declined during vacuum storage. The microbial pro®le of aerobically stored mince was signi®cantly h...
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ژورنال
عنوان ژورنال: Biotechnology in Animal Husbandry
سال: 2005
ISSN: 1450-9156,2217-7140
DOI: 10.2298/bah0506349e