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

Author

Saxon Morgaine Perez

Issuing Body

Mississippi State University

Advisor

Schilling, M. Wes

Committee Member

Kim, Taejo

Committee Member

Smith, Brian S.

Date of Degree

5-7-2016

Original embargo terms

Worldwide

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

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.

URI

https://hdl.handle.net/11668/17607

Recommended Citation

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.
https://scholarsjunction.msstate.edu/td/1968