Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents

Samples of intermediate moisture beef (water activity 0.83) were prepared by ‘moist‐infusion’ using different combinations of water binding agents (or humectants) and stored for 60 days at 27 and 34°C. Humectants utilized included glycerol, sodium chloride and sucrose. Microbiological analyses were...

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Detalles Bibliográficos
Autores principales:	CHIRIFE, J., SCORZA, O.C., VIGO, M.S., BERTONI, M.H., CATTANEO, P.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p421_CHIRIFE
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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