Cold Fresh Meat Preservation | Buffered Vineger Powder A64 with Lab Report
◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in cold fresh meat (stored at 4℃) ◆ Experimental Groups: Blank Group (sterile water) 0.8% Buffered Vinegar Powder A64 0.4% Fermented Whey Powder Comparison of the three groups of antibacterial products, the results are as follows: Determination of Drip Loss Rate Number Group Drip Loss (%) 1 sterile water 18.20% 2 A64 14.63% 3 fermented whey powder 12.90% Total Plate Count(CFU/g) Time/Group Sterile water(CFU/g) APN-F2(CFU/g) Fermented Whey Powder (CFU/g) Day 0 2.9×104 / / Day 1 2.9×104 7.8×103 1.32×104 Day 3 3×104 8.9×103 2.58×104 Day 6 3.3×105 2.1×104 3.8×105 Sensory Evaluation Group Index 24h 48h 72h 96h 120h 144h Sterile Water Texture smooth, non-sticky smooth, non-sticky smooth slightly sticky, not fresh slightly sticky, not fresh slightly sticky, not fresh Flavor odorless odorless odorless slight odor slightly sour, off-odor slightly sour, off-odor Color normal normal overall...
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