Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

• Main Authors: Safiullah, Jauhar, Mohammad Rashedi, Ismail Fitry, Chong, Gun Hean, Mahmud @ Ab Rashid, Nor Khaizura, Wan Ibadullah, Wan Zunairah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf; http://psasir.upm.edu.my/id/eprint/37451/; http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-%20IFRJ19383.R1.pdf

Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken m...