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Effect of lactic acid treatment during processing on the sensory quality and lactic acid content of fresh broiler chickens
Author(s) -
VAN DER MAREL G. M.,
DE VRIES A. W.,
VAN LOGTESTIJN J. G.,
MOSSEL D. A. A.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00614.x
Subject(s) - lactic acid , broiler , food science , organoleptic , chemistry , biology , biochemistry , bacteria , genetics
Summary Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the organoleptic quality of the product. Lactic acid treatment results in an increased acid concentration in the skin, with no increase in lactic acid concentration in the underlying muscle tissue. Differences in sensory quality were only found in appearance of the carcasses, the controls being identified as discoloured. A preference test did not show any difference in lactic acid treated and untreated grilled legs.