Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging
Even Heir, Lars Erik Solberg, Merete Rusås Jensen, Josefine Skaret, Magnhild Seim Grøvlen, Askild Lorentz Holck
Topics & Concepts
Food spoilageLactic acidFood scienceModified atmosphereChemistryBacterial growthShelf lifeRaw materialOrganic acidBacteriaBiologyBiochemistryOrganic chemistryGeneticsAnimal Nutrition and PhysiologyMeat and Animal Product QualityInsect and Pesticide Research