Table 1.
HPLC chromatographic profile for separation of biogenic amines.
Table 2.
Sensory results and physicochemical parameters of turkey breast fillets treated with 1200 ppm peracetic acid (PAA) or water1.
Fig 1.
Least square means (LSM) and standard errors (SE) of the total viable counts on turkey breast skin after spray treatment.
n = 3 per storage day; untreated breast skin served as control. Means with no common letter at the same day differ significantly (P ≤ 0.05).
Fig 2.
LSM and SE of the Campylobacter (C.) jejuni counts on turkey drumstick skin after spray treatment.
n = 3 per storage day; inoculated but untreated drumstick skin served as control. Means with no common letter at the same day differ significantly (P ≤ 0.05).
Table 3.
Color values of turkey breast meat and skin treated with 1200 ppm peracetic acid (PAA) or water1.
Table 4.
Myoglobin redox form percentages of turkey breast meat treated with 1200 ppm peracetic acid (PAA) or water1.
Table 5.
Biogenic amines of turkey breast meat treated with 1200 ppm peracetic acid (PAA) or water1.