Examination of ground young beef shelf-life
1994
Stamenkovic, T. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia)) | Adamovic, J. | Velemir, J. | Solaja, N.
The shelf-life of the ground young beef was examined whereby reference was taken to the choice of boning - hot or cooled, way of packaging - with or without vacuum, as well as addition of common salt. Ground young beef obtained by boning of hot or cooled meat is not allowed to stay in commerce for more than one or three days because of the meat juice extraction. Ground young beef obtained by boning of hot or cooled meat with common salt added can remain stored for six days at 7 deg C. Vacuum packaged ground young beef obtained by boning of hot or cooled or salted meat does stimulate extraction of meat juice. The shelf-life of the ground young beef with common salt added is at 7 deg C stipulated by the growth of the aerobic mesophile bacteria.
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