Corpus ID: 212551320

Potential of Commercial Spice Mixes to Enhance the Quality and to Extend the Shelf Life of Raw Chicken Breasts. J. World Poult. Res., 7 (3): 134-144.;

@inproceedings{Subbarayan2017PotentialOC,
  title={Potential of Commercial Spice Mixes to Enhance the Quality and to Extend the Shelf Life of Raw Chicken Breasts. J. World Poult. Res., 7 (3): 134-144.;},
  author={Selvina Subbarayan and A. Ruggoo and H. Neetoo},
  year={2017}
}
  • Selvina Subbarayan, A. Ruggoo, H. Neetoo
  • Published 2017
  • Received: 30 Jul 2017 Accepted: 29 Aug 2017 ABSTRACT Raw chicken harbors spoilage microorganisms such as the Mesophilic Aerobic Bacteria (MAB), Lactic Acid Bacteria (LAB), Spoilage Yeasts (SY) and Pseudomonas, which limit product shelf life. This study compared the potential of three spice mixes (“Tandoori”, “Kalia” and “Massala”) to extend the shelf life of raw chicken. Chicken breasts were marinated with each of the spice mixes (3% w/w), and subsequently refrigerated for up to 15 days… CONTINUE READING

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