Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

ABSTRACT: This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The c...

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Autori principali: Taemin Kang, Donggyun Yim, Sung-Su Kim, Ki Ho Baek, Hyun-Jun Kim, Cheorun Jo
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2022-05-01
Serie:Poultry Science
Soggetti:
plasma-activated acetic acid
chicken meat
Salmonella Typhimurium
bactericidal efficiency
meat quality
Accesso online:http://www.sciencedirect.com/science/article/pii/S0032579122001018
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