ArticleFood science of animal resources2026
Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The antimicrobial and antioxidant properties of lyophilized juice from chives (Allium tuberosum R., CVJ), pomegranate (Punica granatum, PGJ), and lime (Citrus aurantifolia, LMJ) were evaluated in this study. These lyophilized juices were used as natural preservatives for chicken breast artificially inoculated with Salmonella enterica serovar Enteritidis over 9 days at 4 °C. LMJ demonstrated the least minimum inhibitory concentration at 50 mg/mL, while the minimum bactericidal concentration for CVJ and LMJ was 100 mg/mL, and for PGJ, it was 200 mg/mL. In the 1,1-diphenyl-2-picrylhydrazyl assay, PGJ exhibited the strongest antioxidant capacity with the lowest IC
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