Significant reductions in TAC and Pseudomonas counts were noted for all concentrations of acids used, increasing the shelf-life of the meat at 4°C to more than 7 d, compared with 5 d for a water-treated control sample
Significant reductions in TAC and Pseudomonas countswere noted for all concentrations of acids used,increasing the shelf-life of the meat at 4°C to more than7 d, compared with 5 d for a water-treated controlsample