POULTRY SCIENCE, cilt.74, sa.11, ss.1884-1893, 1995 (SCI-Expanded)
In this research, the effects of 5% potassium sorbate (PS) and 3% lactic acid (LA) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic acid bacteria, staphylococci and coliform bacteria, pH values, thiobarbituric acid (TEA) numbers, and sensorial properties of vacuum-packed chicken leg and breast meats were investigated during storage at 4 +/- 1C. In addition, residual sorbate was examined.