| Popis: |
The current study investigated the quality and shelf life of beef liver storage under refrigerated temperature (4°C). For this purpose, raw beef liver sample was divided into five treatments groups as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes, proximate composition, pH value, cooking loss, free fatty acids (FFA), peroxide value (POV) and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) analysis were carried out for each treatment. The results show that color, odor, juiciness, and tenderness were significantly (P |
