2017
DOI: 10.7455/ijfs/6.1.2017.a3
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Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

Abstract: Research has shown that gum arabic from Acacia Senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TV… Show more

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