Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs
Author:
Affiliation:
1. Graduate School of Life and Environmental Sciences University of Tsukuba, Tennodai, Tsukuba 305-0005, Japan
2. Morinaga Milk Industry Co., LTD., 33-1, Shiba 5-Chome, Minato-ku, Tokyo, 108-0014, Japan
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/60/2/60_2023027/_pdf
Reference37 articles.
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3. [3] Wessels K, Rip D andGouws P. Salmonella in chicken meat: Consumption, outbreaks, characteristics, current control methods and the potential of bacteriophage use. Foods, 10: 1742. 2021. PMID:34441520, https://doi.org/10.3390/foods10081742
4. [4] Fabrizio KA, Sharma RR, Demirci A andCutter CN. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poult Sci, 81: 1598–1605. 2002. PMID:12412930, https://doi.org/10.1093/ps/81.10.1598
5. [5] Rahman SME, Park J, Song KB, Al-Harbi NA andOh DH. Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat. J Food Sci, 77: 35–41. 2012. PMID:22260115, https://doi.org/10.1111/j.1750-3841.2011.02454.x
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