Natural preservatives in poultry meat products
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چکیده
In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods has been discussed.
منابع مشابه
Prevalence of methicillin-resistant Staphylococcus aureus in poultry meat in Qena, Egypt
Aim: To study the prevalence of pathogenic coagulase positive, methicillin-resistant Staphylococcus aureus (MRSA) in poultry meat and its products. Materials and Methods: A total of 125 poultry samples were collected during 2012 in Qena governorate for presence of pathogenic coagulase positive, methicillin-resistant staphylococcus aureus (MRSA). Samples were taken from freshly slaughtered whole...
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