Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3...

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Publicat a:Korean J Food Sci Anim Resour
Autors principals: Alahakoon, Amali U., Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Kim, Sun Hyo, Jo, Cheorun
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2014
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597849/
https://ncbi.nlm.nih.gov/pubmed/26760942
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.2.221
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