APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT

APPLICATION OF VINEGAR AS BIOPRESERVATIVE TO INHIBIT Salmonella typhimurium IN FRESH CHICKEN MEAT

Using natural preservative is a choice amid fears consumers to use a chemical preservative in food products including fresh meat. Acetic acid can be used as a preservative because of its ability to inhibit the growth of microbes. However, a strong smell and taste of the synthetic acetic acid limit i...

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Bibliographic Details
Main Authors: Juniawati Juniawati, Miskiyah Miskiyah, Widaningrum Widaningrum
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-05-01
Series:Buletin Peternakan
Subjects:
Acetic acid
Fresh meat
Salmonella
Vinegar
Online Access:https://journal.ugm.ac.id/buletinpeternakan/article/view/13596

Internet

https://journal.ugm.ac.id/buletinpeternakan/article/view/13596

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