Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889166 | Innovative Food Science & Emerging Technologies | 2005 | 5 Pages |
Abstract
Sodium erythorbate and glucano-delta-lacton have been shown to extend the shelf life of meat products. This paper offers an interesting processing variable via electrostatic surface application of the powder. Electrostatic coating proved effective likely due to increased transfer efficiency and evenness of the process.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Sheryl A. Barringer, Jareer Abu-Ali, Hai-Jung Chung,