Suitability of pea starch and calcium alginate as antimicrobial coatings on chicken skin

Poultry Science

Volumn 86, Issue 2, 2007, Pages 386-393

  Mehyar, G F ^a   Han, J H ^a   Holley, R A ^a   Blank, G ^a   Hydamaka, A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antimicrobial coating; Broiler; Calcium alginate; Pea starch; Salmonella

Indexed keywords

PISUM SATIVUM; SALMONELLA;

ALGINIC ACID; CHLORIDE; CHLORITE; FOOD PRESERVATIVE; GLUCURONIC ACID; HEXURONIC ACID; PHOSPHATE; SODIUM DIHYDROGEN PHOSPHATE; STARCH; UNCLASSIFIED DRUG;

ABSORPTION; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DRUG EFFECT; FOOD CONTROL; MEAT; MICROBIOLOGY; PEA; PH; SALMONELLA; SKIN; STANDARD;

ABSORPTION; ALGINATES; ANIMALS; CHICKENS; CHLORIDES; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; MEAT; PEAS; PHOSPHATES; SALMONELLA; SKIN; STARCH;

EID: 33947530079     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/86.2.386     Document Type: Article

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