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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2020
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| Materias: | |
| 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 |