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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Bibliographic Details

Published in:	Foods
Main Authors:	Anna Augustyńska-Prejsnar, Miroslava Kačániová, Paweł Hanus, Zofia Sokołowicz, Mirosław Słowiński
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Subjects:	poultry meat refrigerated storage microbiological quality sensory quality
Online Access:	https://www.mdpi.com/2304-8158/13/24/4063