Discerning microbial and quality attributes of differently slaughtered and dead poultry meat-Reference-Cited by-同舟云学术

Discerning microbial and quality attributes of differently slaughtered and dead poultry meat

Published:2019-01-08 Issue:3 Volume:39 Page:e12622
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Rahman Hafiz Ubaid ur¹^ORCID,Sahar Amna¹²^ORCID,Khan Muhammad Issa¹,Jamil Amer³

Affiliation:

1. National Institute of Food Science and Technology, Faculty of Food Nutrition and Home SciencesUniversity of Agriculture Faisalabad Pakistan

2. Department of Food Engineering, Faculty of Agricultural Engineering and TechnologyUniversity of Agriculture Faisalabad Pakistan

3. Department of BiochemistryUniversity of Agriculture Faisalabad Pakistan

Funder

Higher Education Commission, Pakistan

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12622

Reference29 articles.

1. Effect of Islamic slaughtering on chemical compositions and post‐mortem quality changes of broiler chicken meat;Addeen A.;International Food Research Journal,2014

2. Effects of Temperature During Rearing and Crating on Stress Parameters and Meat Quality of Broilers

3. Effect of slaughtering method on the keeping‐ quality of broiler chickens meat;Ali A. M.;Egypt Poultry Science,2011

4. The Effect of Blood Removal on Oxidation and Shelf Life of Broiler Breast Meat

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Fluctuating Storage Temperatures on the Sensory and Microbiological Quality of Halal Beef Products;Halal and Kosher Food;2023

2. Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets;Food Science of Animal Resources;2022-01