Related Experiment Video

Updated: Jun 12, 2026

Strategies to Enhance Cultivation of Anaerobic Bacteria from Gastrointestinal Tract of Chicken
04:36

Strategies to Enhance Cultivation of Anaerobic Bacteria from Gastrointestinal Tract of Chicken

Published on: May 10, 2024

Green antimicrobial intervention during pre-cooling: ultrasound-enhanced lactic acid improves chicken meat quality -

Tianran Huang1, Yating Liu1, Lingqi Li1

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food Research International (Ottawa, Ont.)
|June 10, 2026
PubMed

Keywords:
Antimicrobial agentCavitation mechanismChlorine-free sanitizationMeat qualityNon-thermal processingPre-coolingUltrasonic treatmentYellow-feathered chicken

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