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Effects of marinades prepared from green tea, white tea, yellow tea, oolong tea, dark tea, and black tea (coded GT, WT, YT, OT, DT, and BT, respectively) on the formation of polycyclic aromatic hydrocarbons (PAHs) in the corresponding marinated charcoal-grilled chicken wings (CWs) were investigated. The total phenolic content (TPC) and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity of...
Minimizing microbial contamination on poultry carcasses during processing in slaughterhouses is imperative for delaying spoilage and extending the shelf-life of meat. In the present study, a novel spray cabinet was designed, and the reduction of microorganisms on chicken carcasses achieved by the application of this cabinet combined with electrolyzed water was assessed at a slaughter-line. The spray...
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