Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks
Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks
Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2
Figure 1
Effect of coating sheets on APC (mean ± SD log CFU/g) of chilled meat chunks. Means followed by different letters are significantly different (P<0.05) on the same day.
Figure 2
Effect of coating sheets on psychrotrophic count (mean ± SD log10 CFU/g) of chilled meat chunks. Means followed by different letters are significantly different (P<0.05) on the same day.
Figure 3
Effect of coating sheets on E. coli count (mean ± SD log10 CFU/g) of chilled meat chunks. Means followed by different letters are significantly different (P<0.05) in the same day
Figure 4
Sensory evaluation of control, 2%, and 4% gallic acid zein wax sheets cooked meat chunks (values represent the mean scores of nine panelists).
April 2022
Vol. 10, Iss. 4, Pages 712-954
