EFFECT OF ORGANIC-ACIDS AND SPICES ON QUALITY AND SHELF-LIFE OF MEATSAT AMBIENT-TEMPERATURE

Authors
ZIAUDDIN KS RAO HS FAIROZE N
Citation
Ks. Ziauddin et al., EFFECT OF ORGANIC-ACIDS AND SPICES ON QUALITY AND SHELF-LIFE OF MEATSAT AMBIENT-TEMPERATURE, Journal of Food Science and Technology, 33(3), 1996, pp. 255-258
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
33
Issue
3
Year of publication
1996
Pages
255 - 258
Database
ISI
SICI code
0022-1155(1996)33:3<255:EOOASO>2.0.ZU;2-Y
Abstract
Meat cuts (beef, mutton) and chicken carcasses. when sprayed with acet ic and lactic acids and the extracts of ginger, garlic and onion, sing ly or in combination with sodium chloride, extended the shelf-life of meats at ambient temperature (28+/-2 degrees C). The shelf-life of bee f cuts was higher than that of mutton cuts and chicken carcasses. Colo ur. odour and other sensory parameters of treated meats were acceptabl e to taste panelists. Beef-masala, mutton-masala and chicken-masala pr epared from the meats, treated with lactic acid and ginger extract, we re superior with regard to sensory qualities.