High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

Author:

Rodríguez-Calleja J.M.,Cruz-Romero M.C.,O’Sullivan M.G.,García-López M.L.,Kerry J.P.

Funder

Junta de Castilla y León

University of Léon

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poultry Science,1998

2. ISO 6658:1985. Sensory analysis. Methodology. General guidance;Anonymous,1985

3. The Pseudomonas aeruginosa universal stress protein PA4352 is essential for surviving anaerobic energy stress;Boes;Journal of Bacteriology,2006

4. Changes in colour and myoglobin of minced beef meat due to high pressure processing;Carlez;Lebensmittel-Wissenschaft und-Technologie,1995

5. Vacuum or modified atmosphere packaging and EDTA-nisin treatment to increase poultry product shelf life;Cosby;The Journal of Applied Poultry Research,1999

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