The effect of treatment by lactic acid bacteria on the microbial and morphological characteristics of chicken meat incubated in different temperatures
AbstractThe study have been conducted to observe the effect of bacterial treatment with lactic acid for chicken meat that have been incubated at different temperature (-20, 5, 27) c° for different period (1, 7, 14) days to see the destructive effect of the microorganisms. It has significant effect (P<0.01) specially for those sample that had been treated by lactic acid, while, samples which have not been treated with lactic acid showed morphologic microbial destructive represented by: color, odor and tissue autolysis.
- chicken meat ; incubated ; different ; temperatures
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