High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

Food Control

Volumn 25, Issue 2, 2012, Pages 516-524

  Rodriguez Calleja J M ^a   Cruz Romero, M C ^b   O'Sullivan, M G ^b   Garcia Lopez M L ^a   Kerry, J P ^b  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chicken meat; Food preservation; High pressure; Hurdle technologies; Microbiological quality; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; COLUMBA; ESCHERICHIA COLI; PSEUDOMONAS;

EID: 83455220508     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.11.014     Document Type: Article

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