Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast

Approximately 3.7% of poultry meat is lost due to spoilage each year in the United States. The objective of this study was to determine the efficacy of a layered carrageenan/chitosan coating in combination with an application of two concentrations of allyl isothiocyanate (AITC) against lactic acid b...

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Detalles Bibliográficos
Autores principales: Moller, Amanda, Leone, Cortney, Kataria, Jasmine, Sidhu, Gaganpreet, Rama, Estefania Novoa, Kroft, Brenda, Thippareddi, Harshavardhan, Singh, Manpreet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9841265/
https://www.ncbi.nlm.nih.gov/pubmed/36621098
http://dx.doi.org/10.1016/j.psj.2022.102442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9841265/
https://www.ncbi.nlm.nih.gov/pubmed/36621098
http://dx.doi.org/10.1016/j.psj.2022.102442

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