Assessment of the di- and tri-chlorinated haloacetic acids during broiler prechilling.

Shao, Liangting; Qin, Yue; Xu, Xinglian; Wang, Huhu

Shao, Liangting; Qin, Yue; Xu, Xinglian; Wang, Huhu.

Afiliação

Shao L; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.
Qin Y; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.
Xu X; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.
Wang H; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.

J Food Sci ; 86(12): 5495-5502, 2021 Dec.

Article em En | MEDLINE | ID: mdl-34921415

Assuntos

Galinhas; Conservação de Alimentos/métodos; Animais; Temperatura Baixa

Palavras-chave

dichloroacetic acid (DCAA); disinfection by-products (DBPs); poultry; sodium hypochlorite (NaClO); trichloroacetic acid (TCAA)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Galinhas / Conservação de Alimentos Tipo de estudo: Guideline Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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