Abstract
A study was conducted to determine the effects of propylene glycol (PG) and lactic acid (LA) alone, or in combination, on levels of salmonellae on broiler carcasses. Chicks were inoculated with salmonellae via the drinking water on days 2, 7, 14, and 21. At 49 days, birds were processed and the carcasses were subjected to chemical treatment in the chill water. Two treatments were effective in completely eliminating salmonellae from the carcass (0.25% LA + 20% PG or 0.50% LA + 20% PG). However, both levels of LA resulted in discoloration of the skin, and all levels of PG that were evaluated (5, 10, or 20%) produced carcasses that exhibited a sickeningly sweet odor. Color and odor problems did not diminish with time.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
