Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
- Author
- RAHMAN, S. M. E1 2 ; JUN WANG1 ; OH, Deog-Hwan1
[1] Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, 192-1 Hyoja 2 dong, Chuncheon, Gangwon 200-701, Korea, Republic of
[2] Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh - Source
Food control. 2013, Vol 30, Num 1, pp 176-183, 8 p ; ref : 1 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Combination of LcEW + CaL Microbial safety Pork meat Sensory quality Shelf life
- Keyword (fr)
- Calcium Concentration Conservation aliment Durée conservation Eau Electrolyse Lactate Microorganisme Qualité Synergie Sécurité Viande porc Elément minéral Produit carné
- Keyword (en)
- Calcium Concentration Food preservation Shelf life Water Electrolysis Lactates Microorganism Quality Synergism Safety Pork Inorganic element Meat product
- Keyword (es)
- Calcio Concentración Conservación alimento Tiempo conservación Agua Electrólisis Lactato Microorganismo Calidad Sinergia Seguridad Carne cerdo Elemento inorgánico Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26905807
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2012.06.041 
https://dx.doi.org/10.1016/j.foodcont.2012.06.041
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