Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

@article{Zanello2014AntimicrobialAO,
  title={Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.},
  author={Pier Paolo Zanello and Stefano Sforza and Arnaldo Dossena and Francesca Lambertini and Chiara Bottesini and Ilya V Nikolaev and Olga Y. Koroleva and Tecla Ciociola and Walter Magliani and Stefania Conti and Luciano Polonelli},
  journal={Food & function},
  year={2014},
  volume={5 2},
  pages={220-8}
}
This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth… CONTINUE READING