Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat"
written by Abdulla Khan, Karin Allen, Xiaoxi Wang,
published by Food and Nutrition Sciences, Vol.6 No.16, 2015

has been cited by the following article(s):

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[5]	Pectin or chitosan coating fortified with eugenol reduces Campylobacter jejuni on chicken wingettes and modulates expression of critical survival genes
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[6]	Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
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[7]	Potential of Commercial Spice Mixes to Enhance the Quality and to Extend the Shelf Life of Raw Chicken Breasts
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[8]	Antimicrobial and Antioxidant Properties of Phosphates Used in Meat Products
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[9]	Türk Tarım-Gıda Bilim ve Teknoloji Dergisi
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[10]	Acompanhamento do controlo da qualidade e da segurança alimentar em armazém num grande distribuidor do mercado retalhista
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[2]	Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi Harran Tarım ve Gıda Bilimleri Dergisi, 2022 DOI:10.29050/harranziraat.1109946

[3]	Investigation of color, texture, and sensory properties of chicken tenderloin produced with different cooking techniques during storage Harran Tarım ve Gıda Bilimleri Dergisi, 2022 DOI:10.29050/harranziraat.1109946

[4]	Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets Applied Sciences, 2021 DOI:10.3390/app11073189

[5]	Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry Journal of Food Safety, 2019 DOI:10.1111/jfs.12704

[6]	Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry Journal of Food Safety, 2019 DOI:10.1111/jfs.12704

[7]	Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts LWT, 2018 DOI:10.1016/j.lwt.2018.09.007