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THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS

Gordana Šmidt ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Mirela Kovačić ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Ivana Grgurić ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Ines Bertinovec ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec

Puni tekst: engleski, pdf (684 KB) str. 52-61 preuzimanja: 351* citiraj
APA 6th Edition
Šmidt, G., Kovačić, M., Grgurić, I. i Bertinovec, I. (2009). THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS. MESO: Prvi hrvatski časopis o mesu, XI (1), 52-61. Preuzeto s https://hrcak.srce.hr/51807
MLA 8th Edition
Šmidt, Gordana, et al. "THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS." MESO: Prvi hrvatski časopis o mesu, vol. XI, br. 1, 2009, str. 52-61. https://hrcak.srce.hr/51807. Citirano 22.02.2020.
Chicago 17th Edition
Šmidt, Gordana, Mirela Kovačić, Ivana Grgurić i Ines Bertinovec. "THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS." MESO: Prvi hrvatski časopis o mesu XI, br. 1 (2009): 52-61. https://hrcak.srce.hr/51807
Harvard
Šmidt, G., et al. (2009). 'THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS', MESO: Prvi hrvatski časopis o mesu, XI(1), str. 52-61. Preuzeto s: https://hrcak.srce.hr/51807 (Datum pristupa: 22.02.2020.)
Vancouver
Šmidt G, Kovačić M, Grgurić I, Bertinovec I. THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS. MESO: Prvi hrvatski časopis o mesu [Internet]. 2009 [pristupljeno 22.02.2020.];XI(1):52-61. Dostupno na: https://hrcak.srce.hr/51807
IEEE
G. Šmidt, M. Kovačić, I. Grgurić i I. Bertinovec, "THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS", MESO: Prvi hrvatski časopis o mesu, vol.XI, br. 1, str. 52-61, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/51807. [Citirano: 22.02.2020.]
Puni tekst: hrvatski, pdf (810 KB) str. 22-31 preuzimanja: 669* citiraj
APA 6th Edition
Šmidt, G., Kovačić, M., Grgurić, I. i Bertinovec, I. (2009). UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA. MESO: Prvi hrvatski časopis o mesu, XI (1), 22-31. Preuzeto s https://hrcak.srce.hr/51807
MLA 8th Edition
Šmidt, Gordana, et al. "UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA." MESO: Prvi hrvatski časopis o mesu, vol. XI, br. 1, 2009, str. 22-31. https://hrcak.srce.hr/51807. Citirano 22.02.2020.
Chicago 17th Edition
Šmidt, Gordana, Mirela Kovačić, Ivana Grgurić i Ines Bertinovec. "UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA." MESO: Prvi hrvatski časopis o mesu XI, br. 1 (2009): 22-31. https://hrcak.srce.hr/51807
Harvard
Šmidt, G., et al. (2009). 'UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA', MESO: Prvi hrvatski časopis o mesu, XI(1), str. 22-31. Preuzeto s: https://hrcak.srce.hr/51807 (Datum pristupa: 22.02.2020.)
Vancouver
Šmidt G, Kovačić M, Grgurić I, Bertinovec I. UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA. MESO: Prvi hrvatski časopis o mesu [Internet]. 2009 [pristupljeno 22.02.2020.];XI(1):22-31. Dostupno na: https://hrcak.srce.hr/51807
IEEE
G. Šmidt, M. Kovačić, I. Grgurić i I. Bertinovec, "UČINAK KALIJEVOG I NATRIJEVOG LAKTATA NA ODRŽIVOST JUNEĆEG MLJEVENOG MESA PRI RAZLIČITIM UVJETIMA SKLADIŠTENJA", MESO: Prvi hrvatski časopis o mesu, vol.XI, br. 1, str. 22-31, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/51807. [Citirano: 22.02.2020.]

Sažetak
Fresh minced beef which was treated with potassium
lactate (PL) and sodium lactate (NaL) at the amount of 4%
when added individually and 2% each when combined,
was packaged in a modified atmosphere made of O2 and
CO2 in 80%:20% ratio, and stored at 2ºC and 8ºC for 7
days. Samples were analyzed on the first, fourth, sixth
and seventh day. Results of the analyses showed that the
influence of PL and NaL on the number of aerobic mesophyllic
bacteria is equal; therefore the treated samples
stored at 2ºC in all combinations remained under control
limits through entire time of storage. In case of storage
at 8ºC, on the fourth day already, the untreated (control)
samples exceed limit value for log10 cfu from 6,00 to
6,17, so by the regulation limits they become inadequate
for that type of product. By organoleptic sample analysis
of the surface and in the cross cut in preference test, the
samples treated with PL were evaluated higher than the
samples treated with NaL or a combination of salts. Among
individual characteristics that were being evaluated (color,
discoloration, retail appearance, off- odor intensity, odor
acceptability), the samples treated with NaL showed the
largest aberration with smell evaluation, where the samples
were evaluated worse than the untreated (control)
samples in both temperature regimes.

Ključne riječi
sodium lactate; potassium lactate; minced beef; modified atmosphere; storage conditions

Hrčak ID: 51807

URI
https://hrcak.srce.hr/51807

[hrvatski]

Posjeta: 1.382 *