Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.

@article{Carroll2007MarinationOT,
  title={Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves.},
  author={Challener David Carroll and Christine Zocchi Alvarado and Mindy M. Brashears and Leslie D. Thompson and James K Boyce},
  journal={Poultry science},
  year={2007},
  volume={86 1},
  pages={
          150-5
        }
}
Turkey deli loaves were evaluated using organic marinades in the raw product to control the growth of Listeria monocytogenes (LM) and improve meat quality in the cooked product. Treatments included sodium tripolyphosphate (STP; 0.45%, control), sodium lactate (3%), sodium diacetate (0.25%), sodium citrate (0.75%), and sodium lactate (3%)/sodium diacetate (0.25%) combination, all containing 1.5% salt. Data collected in the 2 trials included pH; lightness, redness, and yellowness; bind ability… CONTINUE READING

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