Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. “Functional Ice” (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, a...

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Detalles Bibliográficos
Autores principales: Kataria, Jasmine, Garner, Laura J., Monu, Emefa A., Wang, Yifen, Morey, Amit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304566/
https://www.ncbi.nlm.nih.gov/pubmed/32559209
http://dx.doi.org/10.1371/journal.pone.0234781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304566/
https://www.ncbi.nlm.nih.gov/pubmed/32559209
http://dx.doi.org/10.1371/journal.pone.0234781

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