Efecto de antimicrobianos naturales sobre la estabilidad físico-química, microbiológica y sensori...

The effect of different natural antimicrobial agents (nisin - 3%, sodium lactate - 3%, potassium lactate - 3%, acetate-lactate - 1%) on beef patty shelf-life, aspect and consumer acceptance was evaluated. In the first experiment, patties were inoculated with E. coli and stored for 8 d at 4 °C. In the second experiment, patties were not inoculated with E. coli and stored for 10 d at 4 °C. During storage, patties were evaluated for microbial growth, pH, color and sensory properties (second expe...