Separate and combined effects of lactic acid, chitosan and modified atmosphere packaging on the shelf life of quail carcass under chilled conditions

Author:

Ramezani Fahimeh,Najafi Mohammad Ali,Rahnama Mohammad,Haddadi Tayebeh

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

1. Meat quality characteristics in Japanese quails fed with Menthapiperita plant;Aminzade;Anim. Biol. Anim. Hus.,2012

2. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: correlation with microbiological and sensory attributes;Balamatsia;Food Chem.,2007

3. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage;Bazargani-Gilani;Innovative Food Sci. Emerg. Technol.,2015

4. The effect of chemical treatments in laboratory and broiler plant studies on the microbial status and shelf-life of poultry;Bolton;Food Control,2014

5. Comparison of meat quality characteristics between young and spent quails;Boni;Int. Food Res. J.,2010

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