INHIBITION OF Escherichia coli O157:H7 CONTAMINATION ON CHICKEN MEAT BY NATURAL VINEGAR PREPARED FROM BANANA PEEL AND COCONUT WATER
The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested. Chicken meat were treated with vinegar solution (equals to 1% acetic acid), ace...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences
2016-03-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/jitaa/article/view/10092/pdf |