| Studies were conducted to evaluate the inhibitory effects of hydrogen peroxide and the synergistic effects of hydrogen peroxide with UV irradiation or additives on poultry meat microorganisms. Data indicated that treating broiler carcasses with hydrogen peroxide lowered the total plate counts of poultry meat during the first 8 days of refrigerated storage. The broiler skin of hydrogen peroxide treated samples exhibited a bleached appearance (higher Hunter "L" and lower Hunter "a" and "b" values) while the color of meat underneath the skin was not affected.; The germicidic effect of hydrogen peroxide was enhanced in the presence of UV radiation, as were many other commonly used food preservatives including acetic acid, benzoic acid, citric acid, cupric sulfate, EDTA, KENA, L-ascorbic acid, phosphoric acid, sodium acetate, sodium benzoate, sodium pyrophosphate, sodium tripolyphosphate, sorbic acid, succinic acid, and trisodium phosphate. Treating chicken parts or ground poultry meat with a combination of hydrogen peroxide and phosphoric acid yielded an antimicrobial effect that may have a commercial application potential. |
