Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

Poultry Science

Volumn 93, Issue 7, 2014, Pages 1850-1854

  Desai, Monil A ^a   Kurve, Vikram ^a   Smith, Brian S ^b   Campano, Stephen G ^b   Soni, Kamlesh ^a   Schilling, M Wes ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b Hawkins Inc   (United States)

Author keywords

Broiler meat; Lactic acid bacteria; Mesophilic; Shelf life; Vinegar

Indexed keywords

ACETIC ACID; ANTIINFECTIVE AGENT; CARBON DIOXIDE; VINEGAR;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL LOAD; BACTERIUM; BROILER MEAT; CHEMISTRY; CHICKEN; COLOR; DRUG EFFECT; EVALUATION STUDY; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; LACTIC ACID BACTERIUM; MEAT; MESOPHILIC; METHODOLOGY; MICROBIOLOGY; PH; SHELF LIFE; STANDARD; TIME;

BROILER MEAT; LACTIC ACID BACTERIA; MESOPHILIC; SHELF LIFE; VINEGAR;

ACETIC ACID; ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; BACTERIAL LOAD; CARBON DIOXIDE; CHICKENS; COLONY COUNT, MICROBIAL; COLOR; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT; TIME FACTORS;

EID: 84904278015     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03793     Document Type: Article

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