The effect of marination on lactic acid bacteria communities in raw broiler fillet strips

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The effect of marination on lactic acid bacteria communities in raw broiler fillet strips

Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent me...

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ژورنال

عنوان ژورنال: Frontiers in Microbiology

سال: 2012

ISSN: 1664-302X

DOI: 10.3389/fmicb.2012.00376