Effect of the addition of different acids and propyl gallate dips on colonisation of aged poultry with E. Coli, Staphylococcus areus and Salmonella

• Main Authors: Jaturasitha S., Leangwunta V., Pichpol D., Na-Lampang K., Temyord K.
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-33947577187&partnerID=40&md5=9c21cdde90837834174144ad8986d83e; http://cmuir.cmu.ac.th/handle/6653943832/530
• Institution: Chiang Mai University

Propyl gallate dips of poultry meat are common in order to prevent rancidity or oxidation. According to the purple color of meat that has iron contamination, propyl gallate is always used with acid. However, the antimicrobial effect might be enhanced. Propyl gallate was used always the same amount o...