Abstract
Abstract The feasibility of using d -glucose to extend the shelf life of fresh mutton at 25 ± 2 °C was investigated. Aqueous solutions of 5% d -glucose (w/v) containing 1000 ppm potassium sorbate, when applied on acidulant-treated mutton, are able to inhibit spoilage by delaying proteolytic activity, as seen by significantly lower (P
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