Much of the dark meat from US broilers continues to be exported to other countries because
of local consumers' long-standing and strong preference for white breast meat. In this review …

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5%
oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli …

In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is
consumed at a low level in Turkey but the nutritional level of which is much closer to the red …

Lauricidin and lactic acid were evaluated for their effects on growth and survival of Listeria
monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157: H7 (E19) …

Antimicrobial agents are added to poultry products after slaughter to prevent the growth of
pathogenic and spoilage microorganisms and to extend the shelf-life of these products …

Food additives are required to maintain the freshness and quality of foods, particularly
meats. However, chemical additives may not be preferred by consumers, and natural …

Salmonella is an important foodborne pathogen and a serious threat to human health
worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled …

The effects of modified atmosphere packaging (MAP-70% CO 2/30% N 2) and iron-based
oxygen scavengers (OS) with various absorption capacities (Ageless® ss100, ss300, and …

The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes
on chicken legs packaged under modified atmospheres (MAP) and stored at 4° C was …

The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet
stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene …