|dc.description.abstract||Research was conducted to determine the optimal contact time and effectiveness of antimicrobials (0.003% chlorine; 0.07% or 0.1% peracetic acid (PAA); or 0.35% or 0.60% Cetylpyridinuium Chlorine (CPC)) added to a parts decontamination tank to reduce Salmonella and Campylobacter on chicken parts as well as the sensory attributes. Drumsticks were used for the contact time study and chicken parts (including breast, thigh, wings and drumsticks) were used in the pars decontamination tank study. Samples were inoculated with Salmonella Typhimurium (108 cfu/mL) and Campylobacter jejuni (108 cfu/mL) to test the effectiveness, and sensory evaluation was conducted by untrained panelists using both skin-on parts (drumette) and skin-off parts (breast meat).
Different contact times did only (p<0.05) affect the effectiveness of 0.06% CPC to reduce the level of Salmonella, other antimicrobials were not affected (p>0.05) by contact time in reducing either Salmonella or Campylobacter. The effectiveness of antimicrobials used in the study was significantly different (p<0.05). Treatment with 0.35% or 0.60% CPC was found to be most effective in decreasing Salmonella and Campylobacter, and the higher concentration was more effective. While 0.07% and 0.1% PAA were the second effective ones, however, there were no difference between concentrations. Chlorine at 0.003% was least effective.
The sensory attributes that were affected (p<0.05) were texture, juiciness, and overall acceptability, which were perceived as lower scores for 0.60% CPC and 0.1% PAA. For appearance and flavor which are the most important attributes for poultry meat were not affected, untrained panelists rated as “like moderately” to “ like slightly”, they did not notice differences (p>0.05) among different treatments.||en_US