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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Vydané v:	Iraqi journal of agricultural science Ročník 55; číslo 1; s. 422 - 431
Hlavní autori:	Al-Ghanimi, Ghufran M M, Alrubeii, A M S
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Baghdad Jami'at Baghdad 01.01.2024 Baghdad University
Predmet:	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
On-line prístup:	Získať plný text
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