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Influence of cutting room temperature on the microbiological quality of chicken breast meat

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Academic year: 2019

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Table 2. Results of the microbiological analyses (CFU.g -1 ) of the carcasses collected before entering the  cutting room according to the four treatments
Table  5.  Results  of  the  microbiological  analyses  (CFU.g -1 )  of  the  broiler  chicken  breast  samples,  according to the temperature of the cutting room
Table  6.  Mean  temperatures  (ºC)  and  standard  deviations of the broiler breast cuts according to  the treatments

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