ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the organoleptic quality of the product. Lactic acid treatment results in an increased acid concentration in the skin, with no increase in lactic acid concentration in the underlying muscle tissue. Differences in sensory quality were only found in appearance of the carcasses, the controls being identified as discoloured. A preference test did not show any difference in lactic acid treated and untreated grilled legs.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00614.x
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