Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic
<p>Research has shown that gum arabic from <em>Acacia senegal </em>var<em>. kerensis</em> can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quali...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2017-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/366 |