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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2007 > Volume 6 Number 2 > Y. Bai, K.R. Coleman, C.W. Coleman and A.L. Waldroup2

Effect of Cetylpyridinium Chloride (Cecure® CPC Antimicrobial1) on the Refrigerated Shelf Life of Fresh Boneless, Skinless Broiler Thigh Meat

Y. Bai, K.R. Coleman, C.W. Coleman and A.L. Waldroup2
Department of Biology, University of Texas at Arlington, Arlington, TX 76019, USA Safe Foods Corporation, 4801 North Shore Drive, North Little Rock, AR 72118, USA
Abstract :

Two similar trials were conducted to evaluate the effects of treating boneless, skinless thigh meat with Cetylpyridinium Chloride (CPC), trade named Cecure®, on refrigerated (2.5°C) shelf life. In Trial 1, 0.0 (tap water control), 0.5, 1.0 and 1.5% Cecure® treatments were evaluated. In Trial 2, a non-sprayed control,
a tap water control and 0.4, 0.5 and 1.0% Cecure® were evaluated. Cecure® was applied using a  hand-held spray bottle and applying 7 mL of solution per thigh (3.5 mL/side). In Trial 1, the 0.5% Cecure® solution resulted in a 1 day extension in shelflife; both the 1.0 and the 1.5% Cecure® treatments resulted in a 2 day extension in shelf life. In Trial 2, both the 0.4 and 0.5% Cecure® treatments resulted in a 1 day extension in shelflife; the 1.0% Cecure® treatment resulted in a 2 day extension in shelf life. The combined data from the two trials suggest that the extension in shelf life observed in these trials was due to the initial reduction (1 to 2 logs) in Aerobic Plate Count (APC) on the day of treatment. The Cecure® treatments did not result in any adverse sensory characteristics (color or odor).

Keywords :
Broilers, shelf life, cetylpyridinium chloride, Cecure®

Date Deposited : 14 Jul 2011 11:02

Last Modified : 14 Jul 2011 11:02

Official URL: http://www.pjbs.org/ijps/ijps.htm

Volume 6, Number 2, - 2007 , ISSN 1682-8356

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