Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks

Other literature type OPEN
Su, Yen-Kan;
(1992)
  • Publisher: DigitalCommons@USU
  • Subject: Potassium Lactate | Microbial Growth | Encapsulated Citric Acid | Shelf Life | Food Science | Storage Temperature | Pork Sticks | Food Microbiology | Food Processing | Food Chemistry
    mesheuropmc: food and beverages | technology, industry, and agriculture | stomatognathic system

A new product, pork sticks, was developed. Optimum shelf life and safety were major concerns associated with this product. Potassium lactate (3%) or citric acid (0.5%, 0.56%, 0.60% or 0.66%) was added to pork sticks to determine their effects on microbial growth, sensor... View more
Share - Bookmark