| Literature DB >> 3377493 |
P S Nassos1, A D King, A E Stafford.
Abstract
Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lactic acid concentration can be used to predict the shelf life of frozen beef.Entities:
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Year: 1988 PMID： 3377493 PMCID： PMC202547 DOI： 10.1128/aem.54.3.822-823.1988
Source DB: PubMed Journal: Appl Environ Microbiol ISSN： 0099-2240 Impact factor: 4.792