2013; Chemical and Biological Sciences 47 (2 (231): 48–51
Shared with The Gufo

CHANGES OF LACTIC ACID QUANTITY AND pH IN CATTLE MEAT INFECTED BY ECHINOCOCCOSIS

B.H. Khachatryan*

Received: 2025-03-12 · Published: 2013-07-08

© 2013 The Author(s) and the original publisher.

Licence: as stated by the publisher.
Shared article.
Original title
CHANGES OF LACTIC ACID QUANTITY AND pH IN CATTLE MEAT INFECTED BY ECHINOCOCCOSIS
Author
B.H. Khachatryan
Published
2013-07-08
Licence
as stated by the publisher

Abstract

The meat samples from ten healthy and ten echinococcosis – infected animals were examined in the order to compare concentrations of lactic acid and pH changes, which significantly affect the process of meat maturing. Studies have shown that meat maturing process during echinococcosis is too weak which increases the risk of contamination with microorganisms and decrease its food value and retention time.
1 / ? 100% Open in new tab Download Cite

Loading the full text…

Download Follow Updates