Generation and detection of trihalomethanes in chicken tissue from chlorinated chill water
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/19/2/169/2260138/japoulres19-0169.pdf
Reference17 articles.
1. Reducing total aerobic counts and Listeria monocytogenes on the surface of king salmon;Bremer;J. Food Prot.,1998
2. Effect of exposure of meat and poultry to chlorinated water on the retention of chlorinated compounds and water;Cunningham;J. Food Sci.,1977
3. Extraction of mutagens from chlorinated poultry chiller water;Schade;J. Food Sci.,1990
4. Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation;Axtell;J. Food Prot.,2006
5. Use of chlorine to treat poultry chiller water. FSIS Notice 45-03;USDA, Food Safety and Inspection Service,2003
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1. Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation;Journal of Applied Poultry Research;2020-09
2. Risk assessment of trihalomethanes exposure by consumption of IV gamma products: Evidences from a Portuguese regional survey;Toxicology Reports;2020
3. Simultaneous determination of 14 disinfection by-products in meat products using microwave-assisted extraction and static headspace coupled to gas chromatography–mass spectrometry;Journal of Chromatography A;2017-08
4. Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry;Organic Meat Production and Processing;2012-02-20
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