Research Article
Food Chemistry
Seyed Mohammad Najibi Hosseini; Babak Ghanbarzadeh
Abstract
IntroductionGrowing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations. The high content of saturated and trans fatty acids in many bakery products is a major cause of cardiovascular disease, type 2 diabetes, and obesity. ...
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IntroductionGrowing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations. The high content of saturated and trans fatty acids in many bakery products is a major cause of cardiovascular disease, type 2 diabetes, and obesity. Consequently, the World Health Organization (WHO) recommends replacing fats like butter and shortening with vegetable oils rich in unsaturated fatty acids. This presents a major challenge for the food industry, as solid fats play a key role in creating desirable sensory properties like texture and mouthfeel, and their direct replacement with liquid oils leads to a significant decline in product quality.Oleogels, formed by creating a three-dimensional network of oleogelators within vegetable oils, have been proposed as a structured alternative to solid fats. Numerous studies have successfully demonstrated the potential of oleogels as fat replacers in various bakery products. For instance, beeswax-based oleogels have been shown to improve the nutritional profile of cakes without compromising quality attributes. However, most research has focused on wax-based oleogels. There is a scarcity of studies that systematically investigate and compare the performance of low-HLB emulsifiers (such as monoglyceride, polyglycerol ester, and Span 60) used alone for the complete replacement of butter in a cake formulation. Furthermore, butter has technological limitations, including a poor ability to trap and stabilize air bubbles, which can affect cake volume and texture. Therefore, this study aimed to investigate oleogels using monoglyceride, polyglycerol ester, and Span 60 emulsifiers in cold-pressed peanut oil (an oil chosen for its excellent nutritional profile) and evaluate their potential as a functional and healthy butter replacement in butter cake. Materials and MethodsIn this research, peanut oil was first extracted using a cold-press machine. Oleogels were then prepared by adding 12% (w/w) of monoglyceride (MG), polyglycerol ester (PG), and Span 60 (SG) to the oil, followed by placing it in a 75°C water bath. The physicochemical properties of the oleogels including crystal morphology (light microscopy), oil holding capacity (OHC) via centrifugation, thermal behavior (Differential Scanning Calorimetry - DSC), firmness (back extrusion test), molecular structure (Fourier Transform Infrared Spectroscopy - FTIR), and oxidative stability (peroxide value) were evaluated. Finally, butter cakes were prepared with complete replacement of butter by the selected oleogels (MG and PG). The cakes were then analyzed for firmness and sensory evaluation (color, taste, texture, and overall acceptability). Results and DiscussionThe type of oleogelator significantly impacted the oleogel properties, an effect dictated by the underlying crystal microstructure. Microscopic images revealed that the MG formed a dense, uniform network with fine, needle-like crystals. In contrast, PG also formed needle-like crystals, but they were larger and less dense, while SG created a weak network containing large, rosette-like crystals and significant spaces. This structural difference was directly reflected in the macroscopic properties. The dense network of MG was highly effective at trapping oil, resulting in the highest Oil Holding Capacity (100%) and the greatest firmness. Conversely, the sparse network of SG resulted in poor oil retention and minimal firmness, demonstrating a clear structure-function relationship. Thermal analysis by DSC further supported these findings. MG showed the highest thermal stability, evidenced by its high melting enthalpy, which corresponds to the energy required to disrupt its well-ordered crystalline network. FTIR analysis confirmed that the network was stabilized by non-covalent interactions, such as hydrogen bonds and van der Waals forces. Furthermore, the oleogels demonstrated improved oxidative stability. The strong physical barrier provided by MG and PG networks showed that the rate of peroxide value increased over 30 days compared to pure oil.In the cake evaluation, samples formulated with MG and PG had significantly softer texture than the control cake made with butter. This is attributed to the enhanced air-holding capacity of the firmer oleogels and the inherent emulsifying properties of the gelators. Crucially, the sensory analysis revealed that the cakes containing oleogel scored higher texture and taste value, and their overall acceptability score was equal to or even higher than that the control sample. ConclusionThe findings demonstrated that the oleogelator type dictated the physicochemical and structural properties of oleogels. The monoglyceride-based oleogel exhibited superior performance, showing the highest oil holding capacity, thermal stability, and firmness, followed by the polyglycerol ester-based oleogel. Microstructural analysis confirmed that these properties were linked to the crystal morphology, .FTIR analysis verified that gelation was driven by non-covalent interactions. Most importantly, when monoglyceride and polyglycerol ester oleogels used as a complete butter substitute in butter cakes, produced cakes with a softer texture and received overall acceptability scores equal to or higher than the control. Therefore, this study confirms the high potential of monoglyceride and polyglycerol ester-based oleogels to develop healthier bakery products. Despite promising results, the study had limitations, including the use of a single oil type and one oleogelator concentration. Textural and sensory analyses could also be more comprehensive. Further research need to focus on evaluating these oleogels in other bakery products, investigating long-term stability, and optimizing the production process.
Research Article
Food Technology
Seyedeh Fatemeh Hosseini; Seyyed Jafar Hashemi; Azadeh Ranjbar Nedamani; Farshad Sohbatzadeh
Abstract
IntroductionCitrus fruits are among the world's most widely cultivated crops, owing to their rich content of vitamins, minerals, and dietary fiber. Mechanical damage during harvesting and transportation can promote the growth of bacteria and fungi, increasing postharvest losses. The use of fungicides ...
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IntroductionCitrus fruits are among the world's most widely cultivated crops, owing to their rich content of vitamins, minerals, and dietary fiber. Mechanical damage during harvesting and transportation can promote the growth of bacteria and fungi, increasing postharvest losses. The use of fungicides and chemicals to mitigate these damages raises environmental concerns. Modern technology and practical development are required to ensure maintaining healthy food, environmental preservation, and food quality without altering its properties. In this study, the effect of plasma technology applied on hydrogen peroxide solution, and comparing it with a fungicide-hot-water treatment and a hydrogen peroxide solution without plasma, on the physicochemical properties of Moro cultivar blood oranges were investigated. Materials and MethodsThis study involved four treatments: hydrogen peroxide solution (H₂O₂), plasma-activated hydrogen peroxide (PH₂O₂), fungicide-hot water (WT; hot water with fungicide), and a control (C). Treatments were applied on days 0, 15, 30, 45, and 75 (D0–D75) during storage. Changes in pH, total soluble solids (TSS), total acidity (TA), vitamin C content, firmness, weight loss percentage, ripening index (TSS/TA), and color variations in both the fruit and juice were determined. Results and DiscussionThe results showed that PH₂O₂ samples had the lowest pH and the highest acidity, indicating a slowdown in fruit aging. By the end of storage period, there was no significant difference in pH between the H₂O₂ and WT samples. Vitamin C content was higher in samples treated with fungicide-hot-water; however, the PH₂O₂ treatment did not reduce vitamin C levels compared to the control. Total soluble solids increased in all treatments during storage period, with the greatest change observed in WT. All treatments maintained fruit firmness, although weight loss was higher in WT. The optimal storage time for samples treated with PH₂O₂ and H₂O₂ extended to day 45, showing the most favorable effects on the physicochemical properties of oranges. ConclusionIn summary, hydrogen peroxide and plasma-activated hydrogen peroxide effectively contribute to controlling and reducing the viability of the green mold Penicillium digitatum, which is in consist with previous studies. Considering environmental and human health concerns associated with fungicides, as well as the higher cost of fungicides compared with plasma- and hydrogen peroxide-based approaches, the hydrogen peroxide–plasma treatment shows promise as an alternative to fungicide-treatment strategy, with positive impacts on certain quality traits of orange juice.Funding SourcesThis research, in the form of a master's thesis, received financial support from Sari University of Agricultural Sciences and Natural Resources.
Research Article
Food Technology
Behnoush Imani; Hadi Almasi; MirKhalil Pirouzifard; Himan Nourbakhsh
Abstract
IntroductionWhey protein isolate has been considered in food packaging due to its edibility, biodegradability, ability to produce transparent, colorless and odorless films and coatings, cheapness and high relative abundance, as well as high barrier to oxygen and aromatic compounds at low relative humidity. ...
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IntroductionWhey protein isolate has been considered in food packaging due to its edibility, biodegradability, ability to produce transparent, colorless and odorless films and coatings, cheapness and high relative abundance, as well as high barrier to oxygen and aromatic compounds at low relative humidity. However, the poor mechanical properties of these films, such as low tensile strength, inherent stiffness and poor water vapor barrier, have limited their application. Therefore, to overcome this limitation, in this study, the use of zinc oxide nanoparticles produced by green synthesis method from propolis alcoholic extract in the production of biodegradable films based on whey protein isolate was investigated. The effect of ultrasound treatment on the green synthesis process and the characteristics of the manufactured nanoparticles were also studied.Materials and MethodsThe production of zinc oxide nanoparticles by green synthesis method was as follows: first, zinc nitrate was prepared with different concentrations of 0.075, 0.15 and 0.25 M. The alcoholic extract of propolis was slowly and dropwise added to the prepared zinc nitrate solution. The reaction was carried out on a heater stirrer at 60 °C for 5 h. The pH of the solution was adjusted to 10 during the reaction using sodium hydroxide so that after the end of mixing, a brick-colored precipitate of zinc oxide nanoparticles was observed at the bottom of the container. The precipitates were centrifuged for 10 min at 4000 rpm. After this stage, the accumulated zinc oxide precipitates were washed with distilled water to separate impurities and finally placed in an electric furnace at 350 °C for 2 h. After this time, zinc oxide nanoparticles can be obtained in a light gray to white color. In the ultrasonic method, the brick-colored solution obtained before centrifugation was subjected to ultrasonic waves in an ultrasonic bath for 15 min, and then the same procedure was followed. To prepare the alcoholic extract of propolis, 15 g of propolis was mixed with 20 mL of 99% ethanol and placed in a shaker at 180 rpm for 24 h at room temperature. The resulting solution was filtered with Whatman paper No. 1. Finally, the solvent was recovered in a rotary evaporator at 45 °C. The superior nanoparticles were then obtained to be incorporated in the films of whey protein isolate at different concentrations of 3, 5 and 7 % and the physicochemical, antioxidant and antimicrobial properties were studied.Results and DiscussionThe results of FTIR analysis of nanoparticles showed a decrease in the intensity or elimination of some bands presented in propolis extract, which indicated the participation of these functional groups in the process of zinc ion reduction and surface coating of nanoparticles. The morphology of nanoparticles also showed that the samples treated by ultrasound had a more homogeneous morphology than those without ultrasound. So, zinc oxide nanoparticles synthesized at a concentration of 0.25 M zinc nitrate with ultrasound were selected as the superior sample due to their appropriate density, regular shape and uniform distribution of particles. These particles were then added to whey protein isolate film at concentrations of 3, 5 and 7% to compare their performance and their properties in comparison with the control whey protein isolate film. The results showed that with increasing the percentage of nanoparticles, the solubility and water vapor permeability decreased and the antioxidant property, tensile strength, elongation and Young's modulus increased significantly (p < 0.05). This increase was greater in samples containing zinc oxide nanoparticles treated with ultrasound than in samples without ultrasound (p < 0.05). The findings of the antimicrobial property also indicated that the gram-positive bacterium Staphylococcus aureus was more sensitive to zinc oxide nanoparticles treated with propolis extract than the gram-negative bacterium Escherichia coli.ConclusionIn general, the findings of this study showed that the use of zinc oxide nanoparticles synthesized with propolis extract using ultrasound improves the physicochemical and microbial properties of the whey protein isolate.Founding SourceThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Research Article
Food Chemistry
Seyed Hossein Razavizadegan Jahromi; Reza Farhoosh
Abstract
IntroductionInvestigating anthocyanin-protein complexes is important for the food industry from several perspectives. 1) Utilizing the anthocyanin-protein complex formation method to stabilize anthocyanin pigments in food products against external factors. This is achieved through various physical interactions ...
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IntroductionInvestigating anthocyanin-protein complexes is important for the food industry from several perspectives. 1) Utilizing the anthocyanin-protein complex formation method to stabilize anthocyanin pigments in food products against external factors. This is achieved through various physical interactions with different bond strengths established between their binding sites. Studies have shown that the higher the binding constant of this interaction and the stoichiometric ratio between them, the lower the concentration of free anthocyanin remains in the environment, and most anthocyanins are found bound to the protein. In this state, the stability of anthocyanin against external factors increases due to the physical bonds formed with the protein, and its structure is not degraded. 2) Changes in the physicochemical and physiological properties of anthocyanin. For example, it has been proven that the antioxidant properties of anthocyanins decrease in the presence of proteins. 3) The effect of this complex on protein digestibility, which plays a significant role in the nutritional value of the system under study. 4) Production of modified biopolymer for use in food formulation. As a results of these interactions, which are as covalent or non-covalent, the functional properties of proteins are altered. Consequently, suitable raw materials can be designed for various food products.Materials and MethodsFluorescence emission spectra were measured using a fluorimeter (Varian Cary Eclipse, Agilent, USA) equipped with a 10 mm cell and a temperature controller at 298, 308, and 318 K. All samples were excited at a wavelength of 280 nm, and their emission spectra were recorded in the wavelength range of 280 to 500 nm. The slit width for both excitation and emission was set at 5 nm. To record the protein fluorescence quenching spectra, a 1 mg/mL solution of grass pea protein was first prepared and titrated against different concentrations of CYG pigment (0 to 4.5 × 10⁻⁶ M). The corresponding fluorescence emission spectrum for quenching was recorded at each step. For synchronous fluorescence spectra, simultaneous scanning was performed at the absorption and emission wavelengths of the tyrosine and tryptophan amino acid chromophores of grass pea protein, where their wavelength differences (Δλ) were set at 15 nm and 60 nm, respectively. Three-dimensional fluorescence spectra were recorded sequentially within the excitation wavelength range of 220 to 540 nm and the emission wavelength range of 220 to 600 nm, with a consecutive 10 nm increment in the excitation wavelength. To collect Resonance Light Scattering (RLS) data, the emission intensity of the protein monochromators was recorded simultaneously in the wavelength range of 220 to 700 nm at a zero wavelength difference (Δλ=0) between excitation and emission. In all experiments, the concentration of CYG pigment used was in the range of 0 to 4.5 × 10⁻⁶ M.Results and discussionThe results indicated a key role of hydrogen bonds in the formation of the grass pea protein-CYG complex through a combined static and dynamic quenching mechanism, with a binding constant of 1.73×103M⁻¹ and a binding site number of 0.78 at ambient temperature. Furthermore, the synchronous and three-dimensional fluorescence spectra of the protein revealed that the CYG pigment bound near tyrosine amino acid residues in the protein structure. This binding induced a local folding change in the protein's conformation. Changes in the RLS spectra of the protein indicated that the particle size of the complex decreased at low CYG concentrations. However, when the molar ratio of CYG to protein approached 2:1, the particle size of the complex increased. The results of the protein binding site saturation also demonstrated that grass pea protein is capable of binding CYG pigment at concentrations more than two times. Therefore, the use of this complex is recommended in systems that require natural and small quantities of protein to effectively trap the CYG pigment.
Research Article
Food Technology
Fatemeh Amighi; Fatemeh Heidari Dalfard; Arefeh Sadeghi
Abstract
IntroductionThe white button mushroom (Agaricus bisporus) is one of the most widely consumed edible fungi worldwide due to its high nutritional value, pleasant flavor, and rich of bioactive compounds such as proteins, essential amino acids, vitamins, minerals, and phenolic substances. However, because ...
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IntroductionThe white button mushroom (Agaricus bisporus) is one of the most widely consumed edible fungi worldwide due to its high nutritional value, pleasant flavor, and rich of bioactive compounds such as proteins, essential amino acids, vitamins, minerals, and phenolic substances. However, because of its soft texture, high water activity, and lack of a natural protective cuticle, it is extremely perishable and exhibits a short postharvest shelf life. Therefore, developing effective strategies to maintain quality and extend its storage life is essential. In recent years, the application of natural biopolymer-based edible coatings has emerged as a novel, safe, and biodegradable approach for controlling physiological and oxidative changes in fresh produce.Materials and MethodsThis study aimed to evaluate the effects of edible coatings formulated from gum Arabic (GA), corn starch (CS), and their combinations with ascorbic acid (AS) on the quality attributes, antioxidant activity, and phenolic content of button mushrooms during 14 days of storage at 4 ± 1 °C. Fresh mushrooms were procured, washed, and air-dried before being divided into six treatments: control (uncoated), GA, CS, AS, GA + AS (GAAS), and CS + AS (CSAS). Coatings were applied by immersion, and samples were stored in polyethylene containers under refrigeration. Quality indices including weight loss, color parameters (L* and Browning Index), firmness, total soluble solids (TSS), total phenolic content (TPC), antioxidant activity (DPPH assay), and sensory analysis were determined on days 1, 4, 7, 11, and 14. Statistical analysis was performed using ANOVA and Duncan’s multiple range test at a 95% confidence level (p < 0.05).Results and DiscussionThe results revealed that all coating treatments significantly reduced weight loss and delayed browning compared to the control. After 14 days, the highest weight loss occurred in the control (33.06%), while the lowest was observed in GAAS-coated mushrooms (16.47%), indicating the superior ability of this combined coating to minimize moisture evaporation. Regarding textural changes, firmness decreased in all samples during storage, but the GAAS treatment maintained the highest firmness (17.43 N), demonstrating its synergistic effect in preserving cell structure and reducing tissue degradation.Color measurements showed a gradual decrease in lightness (L*) for all samples; however, GAAS and CSAS treatments retained significantly higher lightness and exhibited the lowest Browning Index values (25.70 and 26.73, respectively). This outcome can be attributed to the antioxidative role of ascorbic acid, which inhibits polyphenol oxidase activity, and the physical barrier effect of the coatings, which limits oxygen diffusion. The TSS values increased during storage, but the increase was less pronounced in coated samples particularly GAAS most likely related to reduced metabolic respiration due to the semi-permeable nature of the coatings.Antioxidant activity (DPPH radical scavenging) decreased progressively during cold storage, yet the decline was markedly slower in combined coatings. At the end of storage, GAAS maintained the highest antioxidant activity (~36%), whereas the control sample dropped to ~22%. A similar pattern was found in total phenolic content: GAAS-coated mushrooms retained the highest phenolic level (0.52 mg GAE/g fw) compared with the control (0.32 mg GAE/g fw). These findings highlight the synergistic effects of gum Arabic and ascorbic acid in reducing oxidative degradation and preserving phenolic compounds, which are essential contributors to antioxidant potential.Overall, all sensory attributes including color, flavor, texture, and overall acceptability decreased during the storage period, but the decline was less pronounced in treatments containing antioxidant compounds, especially the GAAS coating. The results demonstrated that the addition of antioxidants and natural coatings such as Arabic gum significantly preserved the sensory quality and extended the shelf life of button mushrooms. Similar findings have reported that coatings with Arabic gum combined with ascorbic acid reduce browning, maintain fresh taste, and improve overall product acceptability.ConclusionOverall, this research demonstrates that natural edible coatings, especially the GA + AS formulation, effectively maintained the physicochemical, antioxidant, and visual qualities of button mushrooms during refrigerated storage. The mechanism involves reducing respiration rate, limiting water vapor and gas exchange, and inhibiting oxidative enzyme activity. Owing to its biodegradability, safety, affordability, and high efficacy, the GAAS coating can serve as an environmentally friendly alternative to synthetic packaging or chemical preservatives. Hence, the combined use of gum Arabic and starch with ascorbic acid represents a promising, low-cost, and sustainable strategy for extending the shelf life of button mushrooms and potentially other perishable horticultural products in the fresh food supply chain. Sensory evaluation results showed that important sensory attributes including color, flavor, texture, and overall acceptability of button mushrooms decreased during 14 days of storage. However, this decline was significantly less in samples treated with composite antioxidant-containing coatings, particularly the GAAS coating. These findings indicate that coatings based on Arabic gum and antioxidant additives effectively protect sensory quality, preventing undesirable changes during storage. Additionally, better retention of texture and overall acceptability confirms the positive impact of these coatings on freshness and consumer satisfaction. Therefore, designing natural composite coatings offers an efficient strategy for improving the shelf-life and sensory quality of button mushrooms in the food industry.
Short Article
Food Biotechnology
Amir Shafiee Dastgherdy; Hamdollah Moshtaghi; Mojtaba Bonyadian
Abstract
IntroductionMicrobial safety and quality of raw animal products, particularly chicken meat, are among the critical concerns in the food production and distribution chain. Chicken meat holds a significant place in the dietary patterns of many populations due to its high nutritional value, easy accessibility, ...
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IntroductionMicrobial safety and quality of raw animal products, particularly chicken meat, are among the critical concerns in the food production and distribution chain. Chicken meat holds a significant place in the dietary patterns of many populations due to its high nutritional value, easy accessibility, and affordable price. However, the presence of pathogenic microorganisms like Salmonella spp. and Campylobacter spp. in chicken carcasses is a major cause of foodborne illnesses, affecting millions of people worldwide annually. According to the World Health Organization (WHO), Campylobacter jejuni and Salmonella enterica are among the leading bacterial agents responsible for human gastroenteritis, with contaminated poultry products being their primary source. Slaughterhouses represent critical control points within the protein supply chain, playing a pivotal role in either the dissemination or mitigation of microbial contamination. Therefore, the adoption of innovative technologies for effective microbial load reduction at early processing stages is essential for enhancing food safety and reducing reliance on chemical preservatives in later distribution stages.In recent years, there has been increased interest in applying non-chemical and non-thermal methods to control microbial contamination. Techniques such as the application of ice powder for thermal shock, ozone as a potent disinfectant and oxidizing agent, lactic acid as a natural organic acid, and pulsed electric fields (PEF) as an emerging non-thermal technology have gained prominence. These approaches effectively reduce pathogenic microbial loads without compromising the physical or sensory qualities of meat products. They are particularly promising in lowering resistant microbial populations and extending the shelf life of meat products.Considering the limitations of conventional thermal or chemical methods in preserving product quality and meeting the growing consumer demand for safer and more naturally processed products, the present study aimed to evaluate and compare the efficacy of four non-chemical methods such as ice powder, ozone, lactic acid, and pulsed electric fields in reducing the total microbial count, Salmonella, and Campylobacter contamination on chicken carcasses. Material and MethodsThis experimental study was conducted on 150 samples collected from a total of 450 broiler chicken carcasses at an industrial poultry slaughterhouse in Najafabad County, Esfahan Province, Iran. To assess microbial control methods and improve hygienic conditions in the slaughtering process, treatments included immersion in water containing ice powder at 0 and 10 °C, lactic acid at concentrations of 0.5% and 1%, ozonated water at 1 and 2 ppm, pulsed electric fields applied at 60 volts with frequencies of 100 and 200 MHz, and combinations of these four methods at the specified concentrations. Treatment durations were set at 5 and 10 min for all groups. Following treatment, samples were taken from the carcass surfaces, and total microbial counts, Salmonella, and Campylobacter populations were enumerated according to Iranian National Standard methods. Data were statistically analyzed using one-way ANOVA and means were compared by Tukey’s test at a 95% confidence level.Results and DiscussionThe results of this study demonstrated that most examined treatments significantly reduced the microbial contamination of chicken carcasses compared to the control (P<0.05). Among the treatments, lactic acid and the combined method particularly at their highest tested levels, exhibited the greatest effectiveness in reducing total microbial counts and Campylobacter populations, highlighting the synergistic potential of combined interventions for improved pathogen control. The use of ice powder showed the least effect in reducing the microbial contamination of poultry carcasses. However, as observed, the combined method successfully reduced the total bacterial count, Campylobacter and Salmonella by 97%, 91% and 95%, respectively, compared to the control. The findings of this study revealed that the examined treatments led to a significant reduction in the total bacterial count and Campylobacter at 5 and 10 minutes (P<0.05). However, increasing the treatment duration from 5 to 10 minutes did not result in a further significant reduction of these bacteria (P>0.05). Nevertheless, a 5-minute treatment already reduced more than half of the Salmonella population, and extending the treatment time to 10 minutes resulted in an even greater reduction in Salmonella (P<0.05). This finding aligns with Carvalho et al. (2022), who reported that the antibacterial activity of organic acids against meat pathogens increases up to a saturation point, beyond which extended exposure yields minimal additional efficacy.ConclusionThe findings of this study indicate that the application of treatments such as lactic acid, pulsed electric field, ozonated water, and ice powder can significantly reduce the microbial load of poultry carcasses within a short period. These interventions offer promising alternatives to conventional thermal treatments or the use of harsh chemical preservatives. Moreover, the results highlight the critical importance of precise control over parameters such as treatment time, concentration, and intensity, which significantly influence the overall antimicrobial efficacy. In summary, the present study not only confirms the practical applicability of these methods for enhancing the microbial safety of poultry meat but also demonstrates that the strategic combination of physical and chemical technologies with optimized exposure times can effectively control microbial contamination in slaughterhouses and meat processing operations without compromising product quality.Funding Sources This work was financially supported by the Faculty of Veterinary Medicine, Shahrekord University.
