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Shelf life of chilled chicken meat: technological alternatives. 2. Decontamination methods.

[In Portuguese. / En portugais.]

Author(s) : XAVIER C. de V. A., BERAQUET N. J.

Type of article: Article

Summary

The main decontamination methods used for extending the shelf-life of chilled poultry are reviewed. The use of organic acids and their salts and of irradiation methods are discussed with respect to the data found in the literature, along with their advantages and practical limitations.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1997-0352
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 24 - n. 2
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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