Food grade vinegar acts as an effective tool for short-term meat preservation

نویسندگان

چکیده

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels vinegar at refrigerated storage (4±1ºC). Fresh samples were divided into three batches i.e. T0 = control (without vinegar), T1 5% T2 10% vinegar. evaluated for sensory properties (color flavor), physico-chemical (pH, cooking loss, FFA, POV TBARS) counts (TVC, TCC TYMC) on 0, 7 14 days 4ºC. obtained results showed that addition significantly (p<0.05) influenced sensory, microbiological compared samples. Comparatively better color flavor found in respectively among treatments (p<0.05). Lower pH observed treatment. POV, FFA TBARS values T1, whereas other fluctuated slightly. lowest lower higher treated groups along day’s intervals TVC, TYMC (p<0.01). It might be stated from experiment is a means fresh preservation short time. From this study, it also concluded effective term satisfactorily condition.

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ژورنال

عنوان ژورنال: Meat research

سال: 2021

ISSN: ['2790-1971']

DOI: https://doi.org/10.55002/mr.1.1.5