Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The chicken ski...

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Detalles Bibliográficos
Autores principales: Kang, Taemin, Yim, Donggyun, Kim, Sung-Su, Baek, Ki Ho, Kim, Hyun-Jun, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8942825/
https://www.ncbi.nlm.nih.gov/pubmed/35325832
http://dx.doi.org/10.1016/j.psj.2022.101793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8942825/
https://www.ncbi.nlm.nih.gov/pubmed/35325832
http://dx.doi.org/10.1016/j.psj.2022.101793

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