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| Calcium Propionate Effect on Vacuum-Packaged Fresh Beef Preservation |
| Luo Xin Zhu Yan |
| (Departnent of Food Science,Shandong Agricultural University,Taian 271018)Tang Jianjun Dai Wenchao(Shandong Animal Husbandary Bureau,jinan 250022 |
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Abstract In this study,fresh beef were dipped into five different levels Calcium Propionate solutions before being Vacuum-Packaged,then stored at 4℃.The effects of Calcium Propionate solutions wrer evaluated by measuring Microbial number,Total Volatile Basic Nitrogen(TVB-N)and pH of 1,14,21 and 28th day.The third treated group can decrease microbial growth and delay protein decomposition. ?MoreBack
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Received: 20 December 2017
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1998, Vol. 12 
