The effect of potassium lactate and sodium diacetate on the microbial, sensory, color and chemical characteristics of vacuum-packaged beef top loin steaks /

Beef strip loins were injected with potassium lactate (1.5, 2.0, and 2.5%), sodium diacetate (0.1%), and combination of sodium diacetate (0.1%) with 1.5 or 2.0% potassium lactate. Top loin steaks were vacuum-packaged and stored for up to 49 days at 4 ⁰C for evaluation for total microbial level, col...

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Bibliographic Details

Main Author:	Anwar, Najia, 1970-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy