Mississippi State University
Schilling, M. Wes
Smith, Brian S.
Date of Degree
Original embargo terms
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Broiler frames were treated with antimicrobial solutions of 0.5% cetylpyridinium chloride with CitrilowTM (CPC) or 0.1% peroxyacetic acid (PAA) for contact times of 30 to 120 sec and evaluated for their effectiveness at reducing the incidence of Salmonella spp. on broiler frames and decreasing Salmonellae counts on mechanically separated chicken meat (MSC). MSC samples were evaluated for pH, color, cook loss and protein bind. Results from the preliminary study indicated that 0.5% CPC at 60, 90, and 120 sec achieved higher reduction of Salmonellae on whole broiler frames than CPC at 30 sec or any PAA treatments. In contrast, PAA exposure for 60 sec had greater log reduction of Salmonella spp. on MSC than the other PAA or CPC treatments. On average, CPC treatments were lighter (CIE L*) (P<0.05) than PAA treatments, and PAA treatments were more red (CIE a*) and yellow (CIE b*) (P<0.05) than CPC treatments.
Perez, Saxon Morgaine, "Evaluating the Impact of Cetylpyridinium Chloride and Peroxyacetic Acid when Applied to Broiler Frames on Salmonella Spp. and the Quality and Sensory Attributes of Mechanically Deboned Chicken Meat" (2016). Theses and Dissertations. 1968.