Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Rahman, S M E ^a   Park, Jiyong ^b   Song, Kyung Bin ^c   Al Harbi, Naif A ^d   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b Yonsei University   (South Korea)

^c Chungnam National University   (South Korea)

^d KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Chicken meat; Microbiological; Physicochemical and sensory quality; Slightly acidic low concentration electrolyzed water

Indexed keywords

ELECTROLYTE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CHICKEN; COLD; COMPARATIVE STUDY; ELECTROLYSIS; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; SALMONELLA TYPHIMURIUM; SENSATION; SKELETAL MUSCLE; THORAX;

ANIMALS; CHICKENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; ELECTROLYSIS; ELECTROLYTES; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL VIABILITY; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SALMONELLA TYPHIMURIUM; SENSATION; SODIUM CHLORIDE; THORAX;

COLUMBA;

EID: 84856062867     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02454.x     Document Type: Article

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