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Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25°C

Sharon K Ogden1, Andrew J Taylor1, Christine E R Dodd1

  • 1Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.

Journal of Food Protection
|June 19, 2019
PubMed

Keywords:
Meat preservationmeat colormeat volatilesmicrobial growth at 25°Corganic acidspork

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