Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate

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dc.authoridhecer, canan/0000-0003-1156-9510
dc.authorwosidhecer, canan/AAJ-4473-2021
dc.contributor.authorHecer, C.
dc.contributor.authorSozen, B. H. Ulusoy
dc.date.accessioned2024-07-18T20:52:13Z
dc.date.available2024-07-18T20:52:13Z
dc.date.issued2011
dc.departmentİstanbul Bilgi Üniversitesien_US
dc.description.abstractAfter the removal of the usual meat cuts, there is always an amount of meat which is firmly attached to the bones. Mechanically deboned meat is a product which is separated from the bones. During deboning process, microbial growth on the products is high. In our experimental trials, poultry chest bone samples were kept in 0.2, 0.3 and 0.5% concentrated lactic acid, 0.2 and 0.3% acetic acid; 1 and 2% concentrated sodium lactate for 10 min then passed through deboning process. Then, the samples were packaged and stored for 4 days at + 4 degrees C. According to the results of microbiological analysis, the most effective bacterial decrease for TAMB counts was seen in 2% sodium lactate applied group with a ratio of nearly 15% decrease. Escherichia coli counts were lower for all organic acid applied samples than control groups (P < 0.05). As a conclusion; 0.2 and 0.3% LA, 1 and 2% SL concentrated organic acid applications are the most successful applications of mechanically de-boned meat decontamination for both microbiological and sensorial criteria. The shelf-life of MDPM was prolonged 1 day by the experimental solutions.en_US
dc.identifier.endpage3852en_US
dc.identifier.issn1991-637X
dc.identifier.issue16en_US
dc.identifier.scopus2-s2.0-80052927461en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage3847en_US
dc.identifier.urihttps://hdl.handle.net/11411/8580
dc.identifier.volume6en_US
dc.identifier.wosWOS:000298783900031en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.relation.ispartofAfrican Journal of Agricultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMechanically Deboned Meaten_US
dc.subjectPoultry Meaten_US
dc.subjectMicrobial Growthen_US
dc.subjectMeat Microbiologyen_US
dc.subjectAcid Applicationen_US
dc.subjectDecontaminationen_US
dc.subjectCarcassesen_US
dc.subjectEfficacyen_US
dc.subjectQualityen_US
dc.titleMicrobiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactateen_US
dc.typeArticleen_US

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