Phytic Acid against Type A: A Food Matrix Study.

This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores' germination and vegetative cells growth of in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%.

Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods.

The influence of stunning methods on the physicochemical and biochemical parameters of chicken breast meat, as indicators of bird stress, was investigated. A total of 200 Cobb broiler chickens aged from 42 to 48 d were submitted to gas or electrical stunning and slaughtered according to the standard industry practice. Pectoralis major muscles (24 h post-mortem) from broilers stunned by electronarcosis exhibited a higher L* and R-value and lower pH45min than did those from gas stunning, indicating modification of the glycolytic rate.