title: Sensory impact of chemical and natural antimicrobials on poultry products: a review.
abstract: Antimicrobial agents are added to poultry products after slaughter to prevent the growth of pathogenic and spoilage microorganisms and to extend the shelf-life of these products. Antimicrobials can be either natural or chemical, which may affect the sensory attributes at elevated concentrations, such as surface color, odor, flavor, taste, and texture of the poultry products. Thus, when selecting antimicrobials for use in poultry processing, it is vital to consider the antimicrobial-induced changes in sensory aspects from the consumers' perspectives. In spite of its importance, there has been no systematic review on the influences of antimicrobials on sensory aspects of poultry products. This paper reviews the major antimicrobial agents used in the poultry processing industry and their effects on sensory aspects of the poultry products.
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, U.S.A.
authors.forename: Shilpa S
authors.initials: SS
authors.lastname: Samant
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, U.S.A Sea Star International, LLC., 2138 East Revere Place, Fayetteville, AR 72701, U.S.A.
authors.forename: Philip G
authors.initials: PG
authors.lastname: Crandall
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, U.S.A.
authors.forename: Corliss
authors.initials: C
authors.lastname: O'Bryan
authors.affiliation: Sea Star International, LLC., 2138 East Revere Place, Fayetteville, AR 72701, U.S.A.
authors.forename: Jody M
authors.initials: JM
authors.lastname: Lingbeck
authors.affiliation: Department of Biological and Agricultural Engineering, University of Arkansas, 203 Engineering Hall, University of Arkansas, Fayetteville, AR 72701.
authors.forename: Elizabeth M
authors.initials: EM
authors.lastname: Martin
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, U.S.A hanseok@uark.edu.
authors.forename: Han-Seok
authors.initials: HS
authors.lastname: Seo
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry*; D006801:Humans; D008460:Meat / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D011200:Poultry; D011202:Poultry Products / Q000032:analysis; D013649:Taste / Q000187:drug effects*
chemical_list: D000890:Anti-Infective Agents
keywords: antimicrobials; chemical; consumer; natural; sensory characteristics