Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M. Wes

Committee Member

Silva, Juan L.

Committee Member

Kim, Taejo

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

Master of Science


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


The objective of this study was to evaluate the efficacy of buffered vinegar in a marinade solution on inhibiting Listeria monocytogenes growth on cooked broiler breast meat. Broiler breasts were vacuum-tumbled for 30 min in a marinade consisting of dry (0%, 0.4% DV, 0.6%DV, and 0.8%) or liquid vinegar (1.5%), sodium chloride, sodium tripolyphospate, and water. The chicken breasts were then cooked to an internal temperature of 75°C. The breast meat was inoculated with L. monocytogenes, placed into modified atmosphere packaging, and stored at 2°C plus/minus 2 for 0-60 days. L. monocytogenes growth was stable on treatments for up to 30 days. However, from 35 to 60 days, the buffered vinegar treatments had fewer L. monocytogenes counts (P<0.05) than the control treatment. In addition, the 0.8 % DV and 1.5 % LV treatments had fewer than 2.0 log counts of L. monocytogenes after 60 days of storage.