Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast

ABSTRACT: Approximately 3.7% of poultry meat is lost due to spoilage each year in the United States. The objective of this study was to determine the efficacy of a layered carrageenan/chitosan coating in combination with an application of two concentrations of allyl isothiocyanate (AITC) against lac...

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Bibliographic Details

Published in:	Poultry Science
Main Authors:	Amanda Moller, Cortney Leone, Jasmine Kataria, Gaganpreet Sidhu, Estefania Novoa Rama, Brenda Kroft, Harshavardhan Thippareddi, Manpreet Singh
Format:	Article
Language:	English
Published:	Elsevier 2023-03-01
Subjects:	allyl isothiocyanate carrageenan chitosan chicken breast
Online Access:	http://www.sciencedirect.com/science/article/pii/S0032579122007362