A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is application/pdf
.
Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs
2013
Bulletin of the Veterinary Institute in Pulawy
The effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4oC on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations
doi:10.2478/bvip-2013-0015
fatcat:iapq6zuwwrc5zolmzym6gwvt3y