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 hydrol...
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| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Baghdad University
2024-02-01
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| Colección: | The Iraqi Journal of Agricultural science |
| Materias: | |
| Acceso en línea: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1923 |
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