Liha töötlemine
2003; Serdengecti et al. 2006). The main resist pH change better than free lactic acid
drawback of using straight organic acids (Mustapha et al. 2002). Their results showed
Table 14.5. Lactic acid-derived antimicrobials
Product Antimicrobial Result Reference
Sliced poultry 2% Na lactate 3× to 4× shelf-life Cegielska-Radziejewska
sausage extension, 5 to 7°C, air and Pikul 2004
7× shelf-life extension, 5
to 7°C, N2
Pork chops Na acetate Na lactate/diacetate Jensen et al. 2003
Na lactate treatment had lowest
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