EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF

This study was aimed to evaluate the effect of elastin hydrolysates on the microbial content and sensory evaluation of ground beef refrigerated at 2°C for 12 days. The study included 10 treatments: T1 without addition, T2 addition (1000ppm/kg meat) and T3 addition (500ppm/kg meat) of elastin hydroly...

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Veröffentlicht in:	Iraqi journal of agricultural science Jg. 55; H. 1; S. 422 - 431
Hauptverfasser:	Al-Ghanimi, Ghufran M M, Alrubeii, A M S
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Baghdad Jami'at Baghdad 01.01.2024 Baghdad University
Schlagworte:	Antioxidants Bacteria Beef Cold storage Coliforms Collagenase E coli Elastase Elastin Enzymes Hydrolysates Laboratory tests Meat Meat industry Meat processing Meat products Meat quality meat spoilage, shelf life of meat, bacterial contamination Methods Microorganisms Pepsin Peptides Sensory evaluation Trypsin
ISSN:	0075-0530, 2410-0862
Online-Zugang:	Volltext
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