Ultrasound for improving the preservation of chicken meat

The objective of the present work was to evaluate the inhibition of growth of mesophilic and psychrotrophic microorganisms in bovine meat samples dipped in the filtered supernatant

increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the

Table 2 shows the distribution of isolates and potential risk factors for the presence of Salmonella in chicken meat marketed at Ibague, Tolima.. Table 2 – Risk factors and

The aim of the present work was to develop an in vitro method for the estimation of the bioaccessible fraction of iron in chicken meat after a home cooking procedure and

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and

The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound

According to the results, of a total of 285 different fresh meat and meat products samples analysed, 174 presented strains of lactic acid bacteria that were found to

Among the evaluated foods, those that contributed the least to the tertile of better quality of the diet were meat or chicken and whole foods, as they had a lower frequency