Document Detail


Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature.
MedLine Citation:
PMID:  22061435     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
A silverside of buffalo was cut in 15 equal-sized steaks and divided into five groups, each group containing three steaks. The steaks from groups 1,2,3 and 4 were treated with 1, 2, 3 and 4% acetic:lactic acid combinations, respectively, and the fifth group was kept as a control. Similar treatments were also given with acetic: propionic acid mixtures. The microbial analysis and changes in colour and odour were noted at 0, 24, 72 and 168 h. The bacteriostatic and bacteriocidal action of the acid mixtures increased with increasing concentration but the effect was reduced as the time advanced. Both acid mixtures had pronounced antibacterial effect on gram negative organisms than gram positive ones. The 3% acetic: lactic acid combination showed reduction in bacterial numbers without affecting the colour and odour of buffalo meat and is recommended for decontamination and preservation of meat for up to seven days at refrigeration temperature (7 ± 1°C).
Authors:
A N Surve; A T Sherikar; K N Bhilegaonkar; U D Karkare
Related Documents :
8227155 - Involvement of the conserved acidic amino acid domain of fgf receptor 1 in ligand-recep...
8701605 - Identification of a class of saccharomyces cerevisiae mutants defective in fatty acid r...
10069855 - Chemotaxis of rhizobium sp.s2 towards cajanus cajan root exudate and its major components.
12009405 - Substrate recognition by 2-oxoacid:ferredoxin oxidoreductase from sulfolobus sp. strain 7.
17522045 - Fatty acid transport protein 4 is the principal very long chain fatty acyl-coa syntheta...
2886605 - Physicochemical investigations of dipolar aprotic solvents as potential cholelitholytic...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  29     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1991  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  309-22     Citation Subset:  -    
Copyright Information:
Copyright © 1991. Published by Elsevier Ltd.
Affiliation:
Department of Food Hygiene and Veterinary Public Health, Bombay Veterinary College, Parel, Bombay-400 012, India.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and i...
Next Document:  Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus muscle...