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Keywords

Frozen veal meat patties
Organic Acids
organoleptic properties

Abstract

The aim of this study was to investigate the quality changes of frozen veal meat patties treated with different concentrations of organic acids (ascorbic, acetic and lactic) stored at-18o C for three months. Quality analysis which were mademonthly included pH, peroxide value, free fatty acids, amino nitrogen and myoglobin. Results showed a significant (P
https://doi.org/10.33899/magrj.2013.80303
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