Effects of Trisodium Phosphate and Sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts

목차 (Table of Contents)

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• References

참고문헌 (Reference)

1 "Use of trisodium phosphate on raw" 551-554, 1994

2 "Use of antimicrobial spray applied withan inside-outside birdwasher to reduce bacterial contamination onprechilled chicken carcasses" 829-832, 1998

3 "Survival of Salmonella typhimurium onsterile ground chicken breast patties after washing with salt andphosphates during refrigerated and frozen storage" 772-775, 2002

4 "Spoilage of fresh and processed meats" chapter 9 : 199-2331992

5 "Sodiumlevulinate and sodium lactate effects on microbial growth andstability of fresh pork and turkey sausages" 119-129, 2003

6 "Sodium lactate affects sensory and objectivecharacteristics of tray-packed broiler chicken breast meat" 765-769, 1998

7 "Shorttimetreatment with alkali and/or hot water to remove commonpathogenic and spoilage bacteria from chicken wing skin" 746-750, 1996

8 "Review: Trisodium phosphate (TSP) treatment for decontaminationof poultry." 11-24, 2002

9 "Quantitative investigation of the effects of chemical decontaminationprocedures on the microbiological status of broilercarcasses during processing" 179-183, 2001

10 "Production and processing studies to reduce the incidence ofSalmonellae on commercial broilers" 670-673, 1989

11 "Prevalence of Campylobacter spp and Salmonella serovars in retail chicken and beef from the Greater Washington" 5431-5436, 2001

12 "Presence and changes in populations of yeasts on raw andprocessed poultry products stored at refrigeration temperature" 113-121, 2000

13 "Poultry meat and food safety: pre- and post-harvestapproaches to reduce foodborne pathogens." 269-280, 1999

14 "Physicochemical quality and gram negativebacteria in refrigerated chicken legs treated with trisodium phosphateand acetic acid" 218-221, 2000

15 "Microbiological, colour and sensory changesof refrigerated chicken legs treated with selected phosphates." 209-215, 1999

16 "Microbial andoxidative changes in low-fat ground beef during simulated retaildistribution" 1269-1274, 1992

17 "Menu management and purchasing." chapter 18 : 11-13, 1998

18 "International Commission on Microbiological Specificationfor Foods Microorganisms in Foods 2 Sampling for microbiologicalanalysis University of Toronto Press" Principles and specific applications 1986

19 "Integrating microbial decontaminationwith organic acids in HACCP programmes for muscle foods" 149-169, 1998

20 "High pHduring trisodium phosphate treatment causes membrane damageand destruction of Salmonella enterica serovar enteritidis" 122-129, 2003

21 "Efficacy of selected chemicals forkilling pathogenic and spoilage microorganisms on chickenskin" 1995

22 "Effectiveness of dipping with phosphate lactate and acetic acid solutions on the quality and shelf-life ofpork loin chop" 494-499, 2001

23 "Effect of trisodium phosphate solutions washingon the sensory evaluation of poultry meat" 471-474, 2000

24 "Effect of trisodium phosphate on salmonellae attachedto chicken skin" 465-469, 1994

25 "Effect of trisodium phosphate on mesophilic andpsychrotrophic bacterial flora attached to the skin of chickencarcasses during refrigerated storage" Garcia-Arias MT 345-350, 2000

26 "Decontamination of poultrymeat with trisodium phosphate and lactic acid" 1092-1094, 1997

27 "Consumer evaluation of raw and fried chicken after washing intrisodium phosphate or lactic acid/sodium benzoate solutions" 604-605, 1995

28 "Compendiumof Methods for the Microbiological Examination of Foods" 1984

29 "Compendium of Methods for the MicrobiologicalExamination of Food" 153-168, 1992

30 "Comparison of three methods for recovery ofCampylobacter spp" 663-666, 1992

31 "Combined use of acetic acid treatment and modified atmosphereFig Effects of TSP and/or NaCl dipping on growth of lacticacid bacteria in chicken breasts during storage at 2oC Values represent means of three replicates; LSD is defined at P<0 Effects of TSP and/or NaCl dipping on Enterobactericeaecounts in chicken breasts during storage at 2oC Valuesrepresent means of three replicates; LSD is defined at P < 0" -4 5,