Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3...

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Detalles Bibliográficos
Autores principales: Alahakoon, Amali U., Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Kim, Sun Hyo, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597849/
https://www.ncbi.nlm.nih.gov/pubmed/26760942
http://dx.doi.org/10.5851/kosfa.2014.34.2.221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597849/
https://www.ncbi.nlm.nih.gov/pubmed/26760942
http://dx.doi.org/10.5851/kosfa.2014.34.2.221

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