ADSA-ASAS Northeast Graduate Student Competition
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چکیده
0.05) in odor between treatments and the control BSP pieces for all storage days. Lactic acid treated BSP pieces were more likely to be lighter, greener, and more yellow throughout the storage period when compared to control BSP pieces. Lower microbial counts and indistinguishable odor differences were achieved with 2.00% LA treated BSP pieces. Using 2.00% LA in beef trimmings may provide a microbiologically cleaner product to the consumer without major adverse effects on quality.
منابع مشابه
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