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A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket
Date
2004-08-14
Author
Göğüş, Uğur
Bozoğlu, Tahsin Faruk
Alpas, Hami
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https://hdl.handle.net/11511/80942
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A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket
Göğüş, Uğur; BOZOGLU, F.; Alpas, Hami (Wiley, 2007-09-01)
Organic acids, hot water (HW), and chlorine have been commonly used incarcass decontamination for years. However, it has been observed that organic acids have adverse effects on color and are corrosive, while HW is discoloring. On the other hand, glucose fermentation by lactic acid bacteria in meat during the rigor period might be effective in microbial inhibition, without producing an adverse effect on the organoleptic quality of meat. Therefore study, briskets were treated with 6 different applications: D...
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U. Göğüş, T. F. Bozoğlu, and H. Alpas, “A comparative study as related to the effects of glucose monohydrate hot water and sodium pyrophosphate on some quality criteria of deboned and matured brisket,” 2004, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80942.