Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures.

On Day 21 of storage, the mean score of the sensory attributes in the T4-formulated samples, which contained 12.5 mg/kg nisin, were higher than those obtained by cooked beef patties samples on Day 21 of chilled storage at 4 °C [ 49 ], and also higher than those reported on Day 42 of storage (10 °C) of vacuum-packed emulsion-type sausage treated with 10 mg/kg nisin [ 24 ], despite the highly significant differences in the storage temperature (4 or 10 °C versus 37 °C).

also in 132,142 other papers