Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage
The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/−0.5 °C). Bacterial identification based on peptidic spectra obtained by matrix-assisted laser de...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4063 |
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