Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration-Reference-Cited by-同舟云学术

Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration

Published:1997-04 Issue:4 Volume:76 Page:657-660
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Dickens JA,Whittemore AD

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/76/4/657/4379043/poultrysci76-0657.pdf

Reference14 articles.

1. Automated microbiological sampling of broiler carcasses;Dickens;Poultry Sci.,1985

2. The effect of acetic acid and air injection on appearance, moisture pick-up, microbiological quality, and Salmonella incidence on processed poultry carcasses;Dickens;Poultry Sci.,1994

3. Extending the shelf life of chicken broiler meat;Ikeme;Poultry Sci.,1982

4. Effects of lactic acid in processing waters on the incidence of salmonellae on broilers;Izat;J. Food Qual.,1990

5. Efficacy of hydrogen peroxide as a bactericide in poultry chiller water;Lillard;J. Food Sci.,1983

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