Phosphate and Heat Treatments to Control Salmonella and Reduce Spoilage and Rancidity on Broiler Carcasses
Open Access
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 58 (1) , 139-143
- https://doi.org/10.3382/ps.0580139
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold StorageJournal of Applied Bacteriology, 1976
- Automatic Injection of Chicken Parts with PolyphosphatePoultry Science, 1976
- COMPARISON OF RINSE SAMPLING METHODS FOR DETECTION OF SALMONELLAE ON EVISCERATED BROILER CARCASSESJournal of Food Science, 1975
- Quality of Broiler Carcasses as Affected by Hot Water TreatmentsPoultry Science, 1974
- A HOT ACID TREATMENT FOR ELIMINATING SALMONELLA FROM CHICKEN MEATJournal of Milk and Food Technology, 1974
- The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of ChickenPoultry Science, 1970
- Water Absorption and Retention by Cut Up Broiler Parts Chilled in Polyphosphate Solutions ,Poultry Science, 1964
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up ChickenPoultry Science, 1963
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955