Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Quality Improvement of Chicken Meat Treated with Neutral Electrolyzed Water
View through CrossRef
Background: Chicken meat during processing may be exposed to bacterial contamination through several different ways. Electrolyzed water, as a new sanitizer, has gained popularity in food industry among many countries in recent years. The usage of electrolyzed water is a prospective, green conception and has several characteristics over conventional cleaning procedures which are safe for human beings and the environment. Purpose: This study was aimed to determine the sensory and bacteriological quality of chicken carcasses treated with different types of electrolyzed water. Method: Thirty-seven freshly slaughtered broiler chicken carcasses were completely immersed in clean container containing distilled water and electrolyzed water for 40 minutes, then sensory evaluated. For bacteriological analysis, chicken carcasses were divided into three groups, one for control, another group (Group I and II) and the chicken meat samples treated by immersion in neutral electrolyzed water for 20 and 40 minutes, respectively. Results: The mean value of colour scores of treated chicken carcasses was 4.9, 2.8, 4.5 and 3.7, for odour scores of treated chicken carcasses was 4.8, 2.6, 4.6 and 3.4, for general appearance scores of treated chicken carcasses was 4.9, 3.6, 4.6 and 3.9 for control, acidic, neutral and alkaline electrolyzed water, respectively. The bacteriological quality of treated chicken meat with neutral electrolyzed water was assessed. The mean values of aerobic plate counts for control, after treatment for 20 and 40 minutes were 5.40, 3.90 and 3.71 Log10 cfu/g, for enterobacteriacea were 3.63, 2.69 and 2.59 Log10 cfu/g, for Staphylococcus aureus were 2.99, 2.57 and 2.22 Log10 cfu/g, for Escherichia coli were 2.93, 2.18 and 1.94 Log10 cfu/g, respectively. Conclusion: The results indicated immersion of chicken carcasses for 20 minutes in neutral electrolyzed water improved their bacteriological quality without adverse effect on sensory quality.
Title: Quality Improvement of Chicken Meat Treated with Neutral Electrolyzed Water
Description:
Background: Chicken meat during processing may be exposed to bacterial contamination through several different ways.
Electrolyzed water, as a new sanitizer, has gained popularity in food industry among many countries in recent years.
The usage of electrolyzed water is a prospective, green conception and has several characteristics over conventional cleaning procedures which are safe for human beings and the environment.
Purpose: This study was aimed to determine the sensory and bacteriological quality of chicken carcasses treated with different types of electrolyzed water.
Method: Thirty-seven freshly slaughtered broiler chicken carcasses were completely immersed in clean container containing distilled water and electrolyzed water for 40 minutes, then sensory evaluated.
For bacteriological analysis, chicken carcasses were divided into three groups, one for control, another group (Group I and II) and the chicken meat samples treated by immersion in neutral electrolyzed water for 20 and 40 minutes, respectively.
Results: The mean value of colour scores of treated chicken carcasses was 4.
9, 2.
8, 4.
5 and 3.
7, for odour scores of treated chicken carcasses was 4.
8, 2.
6, 4.
6 and 3.
4, for general appearance scores of treated chicken carcasses was 4.
9, 3.
6, 4.
6 and 3.
9 for control, acidic, neutral and alkaline electrolyzed water, respectively.
The bacteriological quality of treated chicken meat with neutral electrolyzed water was assessed.
The mean values of aerobic plate counts for control, after treatment for 20 and 40 minutes were 5.
40, 3.
90 and 3.
71 Log10 cfu/g, for enterobacteriacea were 3.
63, 2.
69 and 2.
59 Log10 cfu/g, for Staphylococcus aureus were 2.
99, 2.
57 and 2.
22 Log10 cfu/g, for Escherichia coli were 2.
93, 2.
18 and 1.
94 Log10 cfu/g, respectively.
Conclusion: The results indicated immersion of chicken carcasses for 20 minutes in neutral electrolyzed water improved their bacteriological quality without adverse effect on sensory quality.
Related Results
Potable Water Sources, Household Hygiene, and Sanitation Practices in Ikpoba Okha LGA, Edo State: Implications for Public Health and Sustainable Water Management
Omoregie, Andrew Edosa.1 Omoregie Abieyuwa Peace2 Okoro, Enyinnaya Okoro.3
1 College of Medi
Potable Water Sources, Household Hygiene, and Sanitation Practices in Ikpoba Okha LGA, Edo State: Implications for Public Health and Sustainable Water Management
Omoregie, Andrew Edosa.1 Omoregie Abieyuwa Peace2 Okoro, Enyinnaya Okoro.3
1 College of Medi
BACKGROUND
Access to potable drinking water and sufficient sanitation continues to be an urgent global concern, particularly in developing regions where con...
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
In general, consumers in buying a product are closely related to the attributes attached to the product concerned. This is because these attributes will cause preference. Therefore...
British Food Journal Volume 53 Issue 7 1951
British Food Journal Volume 53 Issue 7 1951
The recommendations of this Committee published on May 30th of this year cover a very wide sphere. The report describes the present arrangements for the inspection of meat in Brita...
Endoscope Disinfection with Acid Electrolyzed Water
Endoscope Disinfection with Acid Electrolyzed Water
Abstract:Reports of endoscope‐mediated infectious diseases have been increasing. In order to investigate the usefulness of acid electrolyzed water for endoscope disinfection, a tes...
Electrolyzed Water for Selective Etching of Metals
Electrolyzed Water for Selective Etching of Metals
Electrolyzed water (EW) is a promising tool for wet cleaning of semiconductor devices. At the anode, hydroxyl radicals exhibiting a very high oxidation reduction potential (ORP) ar...
The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat
The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainabi...
A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods
A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods
Calculating the vitamin B6 (pyridoxine and related compounds) content per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC) of food shows the vitamin B...
Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables
Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables
Alternative means of control are becoming increasingly relevant to the improvement of safety and the reduction of postharvest losses and waste of fruit and vegetables, especially i...