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Dima Mnayer
Department of Sciences, Lebanese University, Lebanon
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Research
The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat
Author(s): Elie Awad, Dima Mnayer* and Karine Joubrane
Meat can undergo many changes and harbor a large number of pathogenic and spoilage microorganisms during primary and further processing. The objective of this research was to study the effect of citric acid on the physicochemical and microbiological parameters of burger meat. This study was conducted in ten different processed meat factories in Lebanon during August 2018. The different samples of meat were marinated using Citric Acid (CA), with two concentrations of 1.5% (CA1.5) and 3% (CA3), untreated meat is used as a control (CA0). The burger minced meat samples were collected at four specific processing stages: grinding, spice addition, fine grinding, and molding, and then spray washed separately with citric acid. The samples were analyzed for their physicochemical properties such as pH, humidity, weight loss, meat protein. Microbiological analysis was also conducted on the.. View more»