MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS
MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS
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DOI：
10.1111/j.1365-2621.1994.tb06954.x
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发表时间：
1994-03-01
影响因子：
3.9
通讯作者：
MURANO, EA
中科院分区：
文献类型：
--
作者：
FU, AH;SEBRANEK, JG;MURANO, EA
猪肉胴体喷洒 1.5% 乙酸、柠檬酸或乳酸。将腰肉真空包装并在 0-2 摄氏度下储存，定期从腰肉上切下排骨并在 2-4 摄氏度下储存。乙酸和柠檬酸减少（P
Pork carcasses were sprayed with 1.5% acetic, citric, or lactic acid. Loins were vacuum packed and stored at 0-2 degrees C, chops were cut periodically from loins and stored at 2-4 degrees C. Acetic and citric acids decreased (P