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Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volati...

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Detalles Bibliográficos
Autores principales:	Baptista, Esther, Borges, Ana, Aymerich, Teresa, Alves, Susana P., da Gama, Luís Telo, Fernandes, Helena, Fernandes, Maria José, Fraqueza, Maria João
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498210/ https://www.ncbi.nlm.nih.gov/pubmed/36140975 http://dx.doi.org/10.3390/foods11182848

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