Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

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Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

Chicken skin and chicken meat display different buffering effects which may impact the survival of Salmonella attached to them when treated with acids. This study investigated the role that differences in fat composition of chicken skin and meat play in their buffering capacity. The survival of Salm...

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Bibliographic Details
Main Authors:	Tan, S., Lee, S., Dykes, Gary
Format:	Journal Article
Published:	2014
Online Access:	http://hdl.handle.net/20.500.11937/39021

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