| The effect of lactic acid sprays on the keeping qualities of meat during storage. | |
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MedLine Citation:
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PMID: 3275306 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Spraying the meat surface of skinned cow heads with 1% v/v lactic acid resulted in significant reduction in total viable counts of bacteria at storage temperatures of 4, 15 and 20 degrees C. The number of coliform bacteria was also reduced at all three temperatures but the reductions were not statistically significant on most occasions. However, after five and two days at 15 degrees C and 20 degrees C, respectively, when the initial effect of acid appeared to be lost, the number of coliforms on sprayed heads exceeded those on unsprayed heads. The shelf lives of all sprayed heads were observed to have been extended for about three days at 4 degrees C and one day for both 15 degrees C and 20 degrees C. |
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Authors:
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K S Cudjoe |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: International journal of food microbiology Volume: 7 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 1988 Aug |
Date Detail:
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Created Date: 1990-10-26 Completed Date: 1990-10-26 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: NETHERLANDS |
Other Details:
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Languages: eng Pagination: 1-7 Citation Subset: IM |
Affiliation:
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Norwegian College of Veterinary Medicine, Oslo. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Aerosols Animals Cattle Colony Count, Microbial Enterobacteriaceae / growth & development, isolation & purification* Food Microbiology* Food Preservation* Food Preservatives / pharmacology* Hydrogen-Ion Concentration Lactates / pharmacology* Lactic Acid Meat* |
| Chemical | |
Reg. No./Substance:
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0/Aerosols; 0/Food Preservatives; 0/Lactates; 50-21-5/Lactic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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