Mechanism of Beef Shelf Life Extension by Sorbate
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 45 (1) , 82-84
- https://doi.org/10.4315/0362-028x-45.1.82
Abstract
In both beef extract medium and on the surface of rib-eye steaks, potassium sorbate inhibited growth of psychrotrophic beef-spoilage bacteria by prolonging the lag phase of growth without affecting rate of growth. As a result, steak retail shelf life was extended by 2 days following a 10% potassium sorbate dip.This publication has 4 references indexed in Scilit:
- Extension of Shelf-life of Fresh, Whole Broilers, Using a Potassium Sorbate DipJournal of Food Protection, 1979
- SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATEJournal of Food Science, 1979
- EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORKJournal of Food Science, 1978
- EFFECT OF POTASSIUM SORBATE ON THE GROWTH OF PSEUDOMONAS FLUORESCENSJournal of Food Science, 1978