Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage

Keyphrases

• Chicken Meat 100%
• UV-C 100%
• Biogenic Amines 100%
• Refrigerated Storage 100%
• Quality Indicators 100%
• Exposure Time 66%
• UV-C Radiation 66%
• Chicken Breast 66%
• Meat Products 33%
• Three-level 33%
• Sanitation 33%
• Physical Parameters 33%
• Lipid Peroxidation 33%
• Physicochemical Properties 33%
• Bacteriological Quality 33%
• Salmonella 33%
• Instrumental Color 33%
• Bacterial Growth 33%
• Bacterial Load 33%
• B-value 33%
• Alternative Technology 33%
• Cadaverine 33%
• Chicken Breast Meat 33%
• Shelf Life 33%
• Tyramine 33%
• Putrescine 33%
• Total Aerobic Mesophilic Bacteria 33%
• Lag Phase 33%
• Amine Content 33%
• Potential Surface 33%
• Chemical Parameters 33%
• UV-C Light 33%
• Decontamination Process 33%
• Surface Decontamination 33%
• Enterobacteriaceae 33%
• Bacterial Reduction 33%
• TBA-active Products 33%

Food Science

• Chicken Meat 100%
• Meat Product 50%
• Salmonella 50%
• Breast Meat 50%
• Enterobacteriaceae 50%