EXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT

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dc.contributor.authorGök, V
dc.contributor.authorKayaardi, S
dc.contributor.authorObuz, E
dc.date.accessioned2024-07-18T11:49:20Z
dc.date.available2024-07-18T11:49:20Z
dc.description.abstractThe objective of this study was to extend the shelf life of ground beef in chilled conditions. Samples were treated with 2% salt, 2% salt + 500-ppm ascorbic acid, or 2% salt + 100-ppm sodium nitrite. The control sample did not contain any additives. Protein, nitrite, moisture contents, pH, thiobarbituric acid (TBA) value, color attributes and microbial counts of samples were determined. Samples were vacuum packaged and stored in refrigeration, and chemical and microbial analyses were performed throughout storage. The pH of samples decreased during storage, and the sample having 2% salt and 500-ppm ascorbic acid had the greatest pH decline. TBA values generally increased (P < 0.05) with storage time. Samples having 2% salt + 500-ppm ascorbic acid had the lowest TBA value. On a given storage day, samples having 2% salt + 100-ppm sodium nitrite had lower microbial microbial count than other samples, indicating the antibacterial effect of nitrite. A significant storage time x treatment interaction (P < 0.05) existed for almost all quality parameters studied.
dc.identifier.issn1046-0756
dc.identifier.other1745-4573
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3949
dc.language.isoEnglish
dc.publisherWILEY
dc.subjectLIPID OXIDATION
dc.subjectSODIUM-CHLORIDE
dc.subjectVITAMIN-E
dc.subjectMEAT
dc.subjectSTABILITY
dc.subjectCOLOR
dc.subjectPORK
dc.subjectPHOSPHATE
dc.subjectQUALITY
dc.subjectPATTIES
dc.titleEXTENDING THE CHILLED SHELF LIFE OF VACUUM-PACKAGED GROUND BEEF USING ASCORBIC ACID, NITRITE OR SALT
dc.typeArticle

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