Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat

• 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: Multidisciplinary Digital Publishing Institute 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88466/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88466/; https://www.mdpi.com/2076-3417/10/19/6629

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4...