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Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 7 (2) 2008 pp. 51-61

Justyna Kaczmarek-Duszek, Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman

University of Life Sciences in Poznan

The influence of selected additives on shelf-life of ground meat

Abstract The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.
Keywords: minced meat, ground meat, microbiological quality, additives, sodium lactate, lactic acid, microbiological growth, shelf-life
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/5_2_2008.pdf

For citation:

MLA Kaczmarek-Duszek, Justyna, et al. "The influence of selected additives on shelf-life of ground meat." Acta Sci.Pol. Technol. Aliment. 7.2 (2008): 51-61.
APA Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W. (2008). The influence of selected additives on shelf-life of ground meat. Acta Sci.Pol. Technol. Aliment. 7 (2), 51-61
ISO 690 KACZMAREK-DUSZEK, Justyna, et al. The influence of selected additives on shelf-life of ground meat. Acta Sci.Pol. Technol. Aliment., 2008, 7.2: 51-61.