Sözen, Beyza Hatice Ulusoy2022-01-192022-01-192011-08Hecer, C. ve Sözen, B. H. U. (2011). "Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate". African Journal of Agricultural Research, 6(16), 3847-3852.1991-637Xhttps://academicjournals.org/journal/AJAR/article-full-text-pdf/1CDFA0935907.pdfhttp://hdl.handle.net/11452/24167After the removal of the usual meat cuts, there is always an amount of meat which is firmly attached to the bones. Mechanically deboned meat is a product which is separated from the bones. During deboning process, microbial growth on the products is high. In our experimental trials, poultry chest bone samples were kept in 0.2, 0.3 and 0.5% concentrated lactic acid, 0.2 and 0.3% acetic acid; 1 and 2% concentrated sodium lactate for 10 min then passed through deboning process. Then, the samples were packaged and stored for 4 days at + 4 degrees C. According to the results of microbiological analysis, the most effective bacterial decrease for TAMB counts was seen in 2% sodium lactate applied group with a ratio of nearly 15% decrease. Escherichia coli counts were lower for all organic acid applied samples than control groups (P < 0.05). As a conclusion; 0.2 and 0.3% LA, 1 and 2% SL concentrated organic acid applications are the most successful applications of mechanically de-boned meat decontamination for both microbiological and sensorial criteria. The shelf-life of MDPM was prolonged 1 day by the experimental solutions.eninfo:eu-repo/semantics/closedAccessAgricultureMechanically deboned meatPoultry meatMicrobial growthMeat microbiologyAcid applicationDecontaminationCarcassesEfficacyQualityBacteria (microorganisms)Escherichia coliArticle0002987839000312-s2.0-8005292746138473852616Agriculture, multidisciplinaryZygosaccharomyces Rouxii; Food Safety and Inspection Service; Ground Beef