Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling

Author:

Cichoski Alexandre José,Flores Diego Rafael Martins,De Menezes Cristiano Ragagnin,Jacob-Lopes Eduardo,Zepka Leila Queiroz,Wagner Roger,Barin Juliano Smanioto,de Moraes Flores Érico Marlon,da Cruz Fernandes Marilda,Campagnol Paulo Cezar Bastianello

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference50 articles.

1. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces;AlHoly;Food Control,2015

2. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat;AMSA - American Meat Association,1995

3. Application of electrolyzed water for improving pork meat quality;Athayde;Food Res. Int.,2017

4. Poultry Products Processing: An Industry Guide;Barbut,2001

5. Instrução Normativa (IN) n° 62;Brasil, Ministério da agricultura, pecuária e abastecimento,2003

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