REDUCTION OF BIOGENIC AMINES PRODUCTION IN CHILLED MINCED MEAT USING ANTIMICROBIAL SEASONINGS

Faculty Veterinary Medicine Year: 2021
Type of Publication: ZU Hosted Pages: 1-6
Authors:
Journal: Journal of Microbiology, Biotechnology and Food Sciences Faculty of Biotechnology and Food Sciences in Nitra Volume: 10
Keywords : REDUCTION , BIOGENIC AMINES PRODUCTION , CHILLED MINCED    
Abstract:
الوصف In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned and unseasoned minced beef during chilling storage at 3±1ÂC over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion powder, soy sauce, lactic acid, and lemon juice. Biogenic
   
     
 
       

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