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- W44645436 abstract "2 Abstract: The objective of the following study was to evaluate the microbial efficacy of a Precure™ (Safe Foods Corporation, N. Little Rock, AR) dip (3 vs. 30 seconds) treatment (pH = 1.5) for further processed broiler parts including wings, leg quarters and breast halves. Precure™ is listed as a solution of GRAS acids for use by FDA and is listed as a safe and suitable ingredient by USDA for use on poultry. This study was conducted in response to the request by several poultry companies for a means to increase the shelf-life of further processed broiler parts. Therefore, 60 post-chill broiler carcasses were obtained from a local USDA-inspected poultry processing facility and were transported on ice to MCA Services (Rogers, AR). Upon arrival at the laboratory, the carcasses were held under refrigerated conditions (40 to 42 F) for 24 hours to simulate transport to a further processing (cut-up) facility. After the o 3 colony forming unit per mL. All dipped parts were also observed for organoleptic properties and no negative qualities were observed. The Aerobic Plate Counts for the control parts were 2.0 logs (wings), 2.4 logs (leg quarters) and 1.9 logs (breast halves). The group that was subjected to the 3-second Precure™ dip had Aerobic Plate Count values of 0.5 logs (wings), 0.3 logs (leg quarters) and 0.9 logs (breast halves). There was no recovery of Aerobic Plate Count from parts that were subjected to the 30-second dip in Precure™. Thus, the 3-second dip in Precure™ resulted in Aerobic Plate Count reductions of > 97% for wings, > 99% for leg quarters and > 89% for breast halves while the 30- second dip in Precure™ allowed for no recovery of organisms. Results from this study clearly demonstrate that the use of Precure™ (pH = 1.5) as a dip treatment (3 to 30 seconds) for poultry parts will significantly improve the microbiological properties of poultry parts without adversely affecting the sensory attributes. Thus, the commercially available Precure™ treatment provides the processor with a very economical means of controlling the microbiological properties, and possibly extending the shelf-life, of further processed poultry parts." @default.
- W44645436 created "2016-06-24" @default.
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- W44645436 date "2010-01-01" @default.
- W44645436 modified "2023-09-24" @default.
- W44645436 title "3 vs. 30 seconds) for Controlling Microorganisms on Broiler Parts" @default.
- W44645436 hasPublicationYear "2010" @default.
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