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

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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):

[1]	Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets
	2021

[2]	Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry
	2019

[3]	Pectin or chitosan coating fortified with eugenol reduces Campylobacter jejunion chicken wingettes and modulates expression of critical survival genes
	2019

[4]	Pectin or chitosan coating fortified with eugenol reduces Campylobacter jejuni on chicken wingettes and modulates expression of critical survival genes
	Poultry Science, 2018

[5]	Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
	LWT, 2018

[6]	Potential of Commercial Spice Mixes to Enhance the Quality and to Extend the Shelf Life of Raw Chicken Breasts
	Journal of World’s Poultry Research, 2017

[7]	Antimicrobial and Antioxidant Properties of Phosphates Used in Meat Products
	2017

[8]	Türk Tarım-Gıda Bilim ve Teknoloji Dergisi
	2017

[9]	Acompanhamento do controlo da qualidade e da segurança alimentar em armazém num grande distribuidor do mercado retalhista
	Dissertation, Open Repository of the University of Porto, 2016

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

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

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

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

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