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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.
Quilo SA, Pohlman FW, Dias-Morse PN, Brown AH, Crandall PG, Baublits RT, Aparicio JL. Quilo SA, et al. Meat Sci. 2009 Nov;83(3):345-50. doi: 10.1016/j.meatsci.2009.05.015. Epub 2009 May 27. Meat Sci. 2009. PMID: 20416716