Acid treatments have an effect on Salmonella Eneritidis, shelf-life, and quality attributes in poultry breast fillets
Abstract
The overall objective of this research was to determine the effects of phosphate and phosphate and organic acid marinades on water-holding ability, quality attributes, muscle pH, and microbial quality of marinated breast fillets, and to determine the survivability of Salmonella Enteritidis in inoculated, marinated fillets.