Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

Talanta

Volumn 130, Issue , 2014, Pages 547-554

  Rukchon, Chompoonoot ^a   Nopwinyuwong, Atchareeya ^a   Trevanich, Sudsai ^a   Jinkarn, Tunyarut ^a   Suppakul, Panuwat ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Carbon dioxide; Chicken; Food spoilage indicator; Freshness; Intelligent packaging; pH dye; Total volatile basic nitrogen

Indexed keywords

ANIMALS; CARBON DIOXIDE; COLOR; COLORIMETRY; FOOD MICROBIOLOGY; INDICATORS (CHEMICAL); METABOLITES; MIXTURES; VOLATILE ORGANIC COMPOUNDS;

CHICKEN; FOOD SPOILAGE; FRESHNESS; INTELLIGENT PACKAGING; TOTAL VOLATILE BASIC NITROGENS;

SPOILAGE;

BROMOTHYMOL BLUE; CARBON DIOXIDE; COLORING AGENT; NITROGEN;

ANALYSIS; ANIMAL; CHICKEN; CYTOLOGY; DIAGNOSTIC USE; FEMALE; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; PH; PSEUDOMONAS; PSEUDOMONAS INFECTIONS; TEMPERATURE; UDDER;

ANIMALS; BROMTHYMOL BLUE; CARBON DIOXIDE; CHICKENS; COLORING AGENTS; FEMALE; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; MAMMARY GLANDS, ANIMAL; MEAT; NITROGEN; PSEUDOMONAS; PSEUDOMONAS INFECTIONS; TEMPERATURE;

EID: 84907303264     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2014.07.048     Document Type: Article

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