Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmo...

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Bibliographic Details

Main Authors:	Fernandez, Mariano Manuel, Rodriguez, Anabel, Fulco, Micaela, Soteras, Trinidad, Mozgovoj, Marina Valeria, Cap, Mariana
Format:	Artículo
Language:	Inglés
Published:	2021
Subjects:	Organic Acids Poultry Meat Colour Flavour Texture Ácidos Orgánicos Carne de Aves Color Sabor Textura Salmonella Foodborne Pathogen Patógeno transmitido por los Alimentos
Online Access:	http://hdl.handle.net/20.500.12123/9006 https://link.springer.com/article/10.1007/s13197-020-04842-3 https://doi.org/10.1007/s13197-020-04842-3