@article{mmb 9064, author = {Saxon M. Perez, Nitin Dhowlaghar, Taejo Kim, Lurdes Siberio, Vitor Heiti, Christine Leick Cord, M. Wes Schilling}, title = {Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality}, volume = {2}, year = {2018}, url = {https://www.iastatedigitalpress.com/mmb/article/id/9064/}, issue = {1}, doi = {10.22175/mmb2017.11.0056}, abstract = {Mechanically separated chicken (MSC) has a high incidence of Salmonella since it is separated and homogenized from multiple broiler frames. In addition, limited research has been reported on the reduction of naturally contaminated Salmonella on chicken carcasses or chicken frames. Therefore, broiler frames were treated with antimicrobial solutions of 0.1% peroxyacetic acid (PAA) or 0.5% cetylpyridinium chloride with Citrilow (CPC) for contact times of 30, 60, 90, or 120 s and evaluated for their effectiveness at reducing the incidence of naturally contaminated Salmonella spp. on broiler frames and decreasing Salmonella counts on inoculated frames that were ground and sieved into MSC. Treatment times for PAA and CPC did not affect (P > 0.05) % incidence of Salmonella on naturally contaminated broiler frames. While CPC30 showed a greater % reduction in incidence (P < 0.05) than PAA30, CPC90 and CPC120 did not differ (P > 0.05) from PAA90 and PAA120. However, the CPC treatments imparted a greater decrease in incidence of Salmonella on frames than PAA. For inoculated frames, both antimicrobial treatments at all treatment times had fewer (P < 0.05) Salmonella counts in MSC than their controls. Treated MSC samples were evaluated for pH, color, cook loss and protein bind. On average, CPC treatments were lighter (CIE L*; P < 0.05) than PAA treatments, and PAA treatments were more red (CIE a*) and more yellow (CIE b*; P < 0.05) than CPC treatments. All treatments produced MSC with lesser hue values than their controls. Protein bind and cook loss results indicated that the PAA treatments had no significant impact on MSC quality. Frames that were treated with CPC for 60 s yielded less protein bind than the control, which indicates less protein functionality.}, month = {7}, keywords = {Salmonella spp,cetylpyridinium chloride,peroxyacetic acid,mechanically separated chicken}, issn = {2575-985X}, publisher={Iowa State University Digital Press}, journal = {Meat and Muscle Biology} }