Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life

SIMPLE SUMMARY: This study aimed to investigate the influence of using 1% or 2% Citrox alone or in combination with 1% chitosan on the survival of Campylobacter jejuni in camel meat slices vacuum-packed and stored at 4 or 10 °C for 30 days. The shelf life of camel meat was 30 days longer using 1% or...

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Detalles Bibliográficos
Autores principales: Yehia, Hany M., Al-Masoud, Abdulrahman H., Elkhadragy, Manal F., Korany, Shereen M., Nada, Hend M. S., Albaridi, Najla A., Alzahrani, Abdulhakeem A., AL-Dagal, Mosffer M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8072804/
https://www.ncbi.nlm.nih.gov/pubmed/33920579
http://dx.doi.org/10.3390/ani11041152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8072804/
https://www.ncbi.nlm.nih.gov/pubmed/33920579
http://dx.doi.org/10.3390/ani11041152

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