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Alonso-Calleja C, Castaño-Arriba A, Riesco-Peláez F, Capita R. Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat. Meat Sci 2024; 207:109349. [PMID: 37866235 DOI: 10.1016/j.meatsci.2023.109349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 08/06/2023] [Accepted: 09/25/2023] [Indexed: 10/24/2023]
Abstract
The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.
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Affiliation(s)
- Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Ana Castaño-Arriba
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Félix Riesco-Peláez
- Department of Electrical Engineering and Systems and Automation, School of Industrial, Computer and Aerospace Engineering, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
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2
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Wang Z, Han L, Tian X, Ma H. The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1989493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhengrong Wang
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
- Handan Key Laboratory of Natural Products and Functional Food Development, Hebei Engineering University, Handan, China
| | - Lichun Han
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Xiaolei Tian
- School of Life Science and Food Engineering, Hebei Engineering University, Handan, China
| | - Hanjun Ma
- Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang, China
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3
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El-Khawas KM, Mashat BH, Attala OA, Kassem GMA. Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1772887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Bassam H. Mashat
- The Custodian of the Two Holy Mosques Institute for Hajj and Umrah Research, Umm Al- Qura University, Macca, Saudi Arabia
| | - Osama A. Attala
- The Custodian of the Two Holy Mosques Institute for Hajj and Umrah Research, Umm Al- Qura University, Macca, Saudi Arabia
| | - Gehan M. A. Kassem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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4
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Mirhosseini M, Arjmand V. Reducing pathogens by using zinc oxide nanoparticles and acetic acid in sheep meat. J Food Prot 2014; 77:1599-604. [PMID: 25198854 DOI: 10.4315/0362-028x.jfp-13-210] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Practical applications of different concentrations (0, 1, 2, 4, 6, and 8 mM) of zinc oxide (ZnO) suspensions containing 1 % acetic acid were investigated against the pathogenic bacteria Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. ZnO suspensions (0, 1, 3, 6, and 8 mM) containing acetic acid had a significant inhibitory effect on the growth of L. monocytogenes, E. coli, and S. aureus during 12 h of incubation, and the 8 mM suspensions of ZnO were the most effective against all the strains. These data suggested that the antibacterial activity of ZnO was concentration dependent. Thus, 6 and 8 mM ZnO were selected for further studies in meat. ZnO nanoparticles reduced initial growth of all inoculated strains in meat. To our knowledge, this is the first report describing the antibacterial activity of ZnO nanoparticles in meat and indicates the potential of these nanoparticles as an antibacterial agent in the food industry.
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Affiliation(s)
- Mahboubeh Mirhosseini
- Department of Biology, Payame Noor University, P.O. Box 119395-3697, Tehran, Iran; Department of Biotechnology, Nano Structured Coatings Institute, Yazd Payame Noor University, P.O. Code 89431-74559, Yazd, Iran.
| | - Vahid Arjmand
- Department of Biology, Payame Noor University, P.O. Box 119395-3697, Tehran, Iran
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Alonso-Hernando A, Capita R, Alonso-Calleja C. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments. Int J Food Microbiol 2012; 159:152-9. [DOI: 10.1016/j.ijfoodmicro.2012.08.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 08/03/2012] [Accepted: 08/07/2012] [Indexed: 11/25/2022]
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6
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Killinger KM, Kannan A, Bary AI, Cogger CG. Validation of a 2 percent lactic acid antimicrobial rinse for mobile poultry slaughter operations. J Food Prot 2010; 73:2079-83. [PMID: 21219721 DOI: 10.4315/0362-028x-73.11.2079] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Poultry processing antimicrobial interventions are critical for pathogen control, and organic, mobile operations in Washington seek alternatives to chlorine. Laboratory and field studies (three replications each) evaluated lactic acid efficacy as a chlorine alternative. For the laboratory study, retail-purchased, conventionally processed chicken wings inoculated with Salmonella were randomly assigned to the following treatments: Salmonella inoculation followed by no treatment (10 wings) or by 3-min rinses of water, 50 to 100 ppm of chlorine, or 2% lactic acid (20 wings for each rinse treatment). Wings were sampled for Salmonella enumeration on xylose lysine desoxycholate agar. During pastured poultry processing at mobile slaughter units for each field study replication, 20 chicken carcasses were randomly assigned to each treatment: untreated control or 3-min immersion in lactic acid or chlorine. Whole-carcass rinses were examined for aerobic plate count (APC) on tryptic soy agar and coliforms on violet red bile agar. Untreated controls were also examined for Salmonella. In the laboratory study, lactic acid produced a significant (P < 0.01) Salmonella reduction compared with the inoculated no-rinse, water, and chlorine treatments, which were statistically similar to each other. In the field study, no Salmonella was detected on untreated controls. Lactic acid produced significant >2-log (P < 0.01) reductions in APC and coliforms, whereas chlorine resulted in slight, but significant 0.4-log reductions (P < 0.01) and 0.21-log reductions (P < 0.05) in APC and coliforms compared with untreated controls. Considering laboratory and field studies, lactic acid produced greater reductions in Salmonella, APC, and coliforms, validating its effectiveness as a chlorine alternative in mobile poultry slaughter operations.
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Affiliation(s)
- Karen M Killinger
- School of Food Science, Washington State University, Pullman, Washington 99164-6376, USA.
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Shirazinejad A, Ismail N, Bhat R. Lactic acid as a potential decontaminant of selected foodborne pathogenic bacteria in shrimp (Penaeus merguiensis de Man). Foodborne Pathog Dis 2010; 7:1531-6. [PMID: 21034165 DOI: 10.1089/fpd.2010.0616] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fresh raw shrimps were dipped for 10, 20, and 30 min at room temperature (25°C ± 1°C) in lactic acid (LA; 1.5%, 3.0%, v/v) to evaluate their antipathogenic effects against Vibrio cholerae, Vibrio parahaemolyticus, Salmonella entreitidis, and Escherichia coli O157:H7 inoculated at a level of 10(5) CFU/g. Significant reductions in the population of all these pathogenic bacteria were recorded after dipping treatments, which were correlated to the corresponding LA concentrations and treatment time. With respect to the microbial quality, 3.0% LA treatment for 10 min was acceptable in reducing the pathogenic bacteria. Additionally, sensory evaluation results revealed a 10-min dip in 3.0% LA to be more acceptable organoleptically compared with 20 and 30 min of treatments. Results of the present study are envisaged to be useful for commercial applications for effective decontamination of shrimp.
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Affiliation(s)
- Alireza Shirazinejad
- Division of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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KAMBER UFUK, GÜCÜKOĞLU ALİ, ÖZDEMİR HAYDAR. EFFECTS OF TRISODIUM PHOSPHATE ON POPULATIONS OFSALMONELLA TYPHIMURIUMANDSALMONELLA ENTERITIDIS IN VITRO. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00415.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Kim KK, Eom SJ, Im JH, Lee KM, Yoo SJ, Kim HU, Kim GB. A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.2.269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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del Río E, González de Caso B, Prieto M, Alonso-Calleja C, Capita R. Effect of poultry decontaminants concentration on growth kinetics for pathogenic and spoilage bacteria. Food Microbiol 2008; 25:888-94. [DOI: 10.1016/j.fm.2008.05.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2008] [Revised: 05/24/2008] [Accepted: 05/29/2008] [Indexed: 10/22/2022]
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11
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Cobo Molinos A, Abriouel H, López RL, Valdivia E, Omar NB, Gálvez A. Combined physico-chemical treatments based on enterocin AS-48 for inactivation of Gram-negative bacteria in soybean sprouts. Food Chem Toxicol 2008; 46:2912-21. [PMID: 18577412 DOI: 10.1016/j.fct.2008.05.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2008] [Revised: 04/16/2008] [Accepted: 05/29/2008] [Indexed: 10/22/2022]
Abstract
Enterocin AS-48 was tested for decontamination of soybean sprouts against Gram-negative bacteria. Although treatment with bacteriocin alone had no effect on Salmonella enterica, a synergistic antimicrobial effect was detected at pH 9.0 and in combination with moderate heat treatment. Greatest inactivation was achieved for sprouts heated for 5 min at 65 degrees C in an alkaline (pH 9.0) enterocin AS-48 solution of 25 microg/ml. Bactericidal activity against S. enterica increased greatly when enterocin AS-48 was used in washing solutions in combination with several chemical compounds: EDTA, lactic acid, peracetic acid, polyphosphoric acid, sodium hypochlorite, hexadecylpyridinium chloride, propyl-p-hydroxybenzoate, and hydrocinnamic acid. The combined treatment of enterocin AS-48 and polyphosphoric acid was tested against several other Gram-negative bacteria inoculated on sprouts. The bacteria tested showed great differences in sensitivity to polyphosphoric acid, but synergism with enterocin AS-48 was confirmed in all cases. Combinations of enterocin AS-48 (25 microg/ml) and polyphosphoric acid in a concentration range of 0.1 to 2.0% significantly reduced or inhibited growth of the populations of S. enterica, Escherichia coli O157:H7, Shigella spp., Enterobacter aerogenes, Yersinia enterocolitica, Aeromonas hydrophila and Pseudomonas fluorescens in sprout samples stored at 6 degrees C and 15 degrees C. The combined treatment could therefore be applied to reduce the risks of Gram-negative pathogenic as well as spoilage bacteria on sprouts.
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Affiliation(s)
- Antonio Cobo Molinos
- Area de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain
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12
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del Río E, Muriente R, Prieto M, Alonso-Calleja C, Capita R. Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage. J Food Prot 2007; 70:2063-71. [PMID: 17900083 DOI: 10.4315/0362-028x-70.9.2063] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of dipping treatments (15 min) in potable water or in solutions (wt/vol) of 12% trisodium phosphate (TSP), 1,200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), and 220 ppm peroxyacids (PA) on inoculated pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Salmonella Enteritidis, Escherichia coli, and Yersinia enterocolitica) and skin pH were investigated throughout storage of chicken legs (days 0, 1, 3, and 5) at 3 +/- 1 degrees C. All chemical solutions reduced microbial populations (P < 0.001) as compared with the control (untreated) samples. Similar bacterial loads (P > 0.05) were observed on water-dipped and control legs. Type of treatment, microbial group, and sampling day influenced microbial counts (P < 0.001). Average reductions with regard to control samples were 0.28 to 2.41 log CFU/g with TSP, 0.33 to 3.15 log CFU/g with ASC, 0.82 to 1.97 log CFU/g with CA, and 0.07 to 0.96 log CFU/g with PA. Average reductions were lower (P < 0.001) for gram-positive (0.96 log CFU/g) than for gram-negative (1.33 log CFU/g) bacteria. CA and ASC were the most effective antimicrobial compounds against gram-positive and gram-negative bacteria, respectively. TSP was the second most effective compound for both bacterial groups. Average microbial reductions per gram of skin were 0.87 log CFU/g with TSP, 0.86 log CFU/g with ASC, 1.39 log CFU/g with CA, and 0.74 log CFU/g with PA for gram-positive bacteria, and 1.28 log CFU/g with TSP, 2.03 log CFU/g with ASC, 1.23 log CFU/g with CA, and 0.78 log CFU/g with PA for gram-negative bacteria. With only a few exceptions, microbial reductions in TSP- and ASC-treated samples decreased and those in samples treated with CA increased throughout storage. Samples treated with TSP and samples dipped in CA and ASC had the highest and lowest pH values, respectively, after treatment. The pH of the treated legs tended to return to normal (6.3 to 6.6) during storage. However, at the end of storage, the pH of legs treated with TSP remained higher and that of legs treated with CA remained lower than normal.
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Affiliation(s)
- Elena del Río
- Area de Nutrición y Bromatología, Escuela Superior y Técnica de Ingeniaría Agraria, Avenida de Astorga, s/n, 24400-Ponferrada, Spain
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Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.05.015] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int J Food Microbiol 2007; 115:268-80. [PMID: 17320231 DOI: 10.1016/j.ijfoodmicro.2006.10.048] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2006] [Revised: 09/07/2006] [Accepted: 10/30/2006] [Indexed: 11/25/2022]
Abstract
Regulation (EC) No. 853/2004 of the European Parliament and of the Council provides a legal basis permitting the use of antimicrobial treatments to remove surface contamination from poultry. This paper reports the results of research into the effects on natural microflora, pH, and sensorial characteristics achieved by dipping chicken legs (15 min, 18+/-1 degrees C) into solutions (wt/vol) of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (Inspexx 100; PA), and water. Samples were collected immediately after evisceration, subjected to the treatments listed or left untreated (control) and tested after 0, 1, 3 and 5 days of storage (3 degrees C+/-1 degrees C). For most microbial groups similar counts were observed on water-dipped and on untreated legs. All the chemical compounds were effective in reducing microbial populations throughout storage, with TSP, ASC and CA showing the strongest antimicrobial activity. The average reductions (mean+/-standard deviation) relative to untreated samples caused by chemical treatments when considering simultaneously all storage days ranged (log(10) cfu/g skin) from 0.53+/-0.83 (PA) to 1.98+/-0.62 (TSP) for mesophilic aerobic counts, from 0.11+/-0.89 (PA) to 1.27+/-1.02 (CA) (psychrotrophs), from 1.34+/-1.40 (PA) to 2.15+/-1.20 (CA) (Enterobacteriaceae), from 1.18+/-1.24 (PA) to 1.98+/-1.16 (CA) (coliforms), from 0.66+/-0.99 (PA) to 1.86+/-1.80 (TSP) (Micrococcaceae), from 0.54+/-0.74 (TSP) to 2.17+/-1.37 (CA) (enterococci), from 0.72+/-0.66 (TSP) to 2.08+/-1.60 (CA) (Brochothrix thermosphacta), from 0.78+/-1.02 (PA) to 1.99+/-0.96 (TSP) (pseudomonads), from 0.21+/-0.61 (PA) to 1.23+/-0.60 (TSP) (lactic acid bacteria), and from 1.14+/-0.89 (PA) to 1.45+/-0.61 (ASC) (moulds and yeasts). The microbial reductions throughout storage increased, decreased, or did not vary, in accordance with microbial group and chemical involved. Similar pH values were observed for untreated samples and for those dipped in PA and water on all sampling days. ASC-treated samples showed a lower pH than controls to day 1. TSP-treated legs exhibited the highest pH values and CA-treated ones the lowest, throughout storage. Hedonic evaluation (nine-point structured scale, untrained panellists) showed similar colour, smell and overall acceptability scores for dipped and untreated samples on day 0 and day 1. From day 3 sensorial attributes scored lower for untreated, PA- and water-dipped legs, as compared to legs treated with TSP, ASC and CA. Only for these three groups of samples were average scores higher than 6 (shelf-life limit value) observed by the end of storage. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects.
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Affiliation(s)
- Elena del Río
- Department of Food Hygiene and Food Technology, School of Agrarian Engineering, University of León, Avenida de Astorga, s/n, 24400-Ponferrada, Spain
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SERDENGECTI NEJLA, YILDIRIM IBRAHIM, GOKOGLU NALAN. INVESTIGATION OF INHIBITORY EFFECTS OF SEVERAL COMBINATIONS OF SODIUM SALTS ON THE GROWTH OF LISTERIA MONOCYTOGENES AND SALMONELLA ENTERICA SEROTYPE ENTERITIDIS IN MINCED BEEF. J Food Saf 2006. [DOI: 10.1111/j.1745-4565.2006.00045.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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