Abstract
In recent years, there has been a great interest in poultry meat and products due to socioeconomic reasons. The natural flora of poultry meat has a significant microbial load as it is exposed to various contaminations caused by production conditions. For this reason, many methods are being developed for the protection and preservation of poultry meat in terms of producing safe food. In this study, chemical decontamination methods were investigated in order to extend the shelf life of poultry meat.
Publisher
Usak University Journal of Engineering Sciences