Improvement the shelf life of minced beef

Faculty Veterinary Medicine Year: 2014
Type of Publication: ZU Hosted Pages:
Authors:
Mohammed Tharwat Mohamed Ismaiel
Journal: Life Science Journal Acta Zhengzhou University Volume:
Keywords : Improvement , shelf life , minced beef    
Abstract:
This study examined the effect of acetic acid, carbon dioxide and ground mustard, on the microbiological and chemical quality of raw minced beef storage at 4 °C. The results showed that addition of acetic acid, carbon dioxide and ground mus
    
     
 
       

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