Microbiological and physicochemical evaluation of chicken cuts submitted to peracetic acid application during the slaughter.

ABSTRACT: Large-scale poultry slaughter is a highly automated process, which makes cross-contamination possible during the process due to failures in the cleaning and maintenance of automatic equipment, line speed, among other control parameters. To this end, using organic acids to decontaminate poultry meat is a unique strategy for reducing foodborne illnesses. Given the above, this work investigated the application of peracetic acid (PAA) in chicken breast and thigh cuts, to (a) evaluate the effectiveness of PAA as an antimicrobial against Enterobacteriaceae and aerobic mesophilic count (b) evaluate the impact of PAA on the color, texture and cooking loss of skinless chicken breast and chicken thighs with skin. Through the Central Composite Rotational Design (CCRD) with 11 trials and 3 replicates

SUBMITTER: de Rezende HC 

PROVIDER: S-EPMC11470711 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature