Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders.

Abstract

Experiments were conducted to determine the effect of various shelf-life extenders on the aerobic plate counts (APC) of cooked chicken breast meat stored at refrigeration temperatures. Fresh chicken breast meat obtained from local grocers was injected with either 0.5, 1, 1.5, or 2% sodium lactate; 0.63, 1.25, 1.88, or 2.51 g/kg of a liquid smoke flavoring… (More)

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