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Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Effect of pH and water activity on the growth of Arcobacter sp. in culture
Arcobacter sp. weak organic acids water activity
2014/3/19
The effect was studied of pH value and water activity (aw) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C. Various weak organic acids were used to achieve t...