meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-3-265-275meat-497Research ArticleСтатьиAir sanitation in chicken processing using SAEW: Mist vs forced-airAir sanitation in chicken processing using SAEW: Mist vs forced-airhttps://orcid.org/0009-0009-1702-8978MuliasariK.MuliasariK.

Kartikawati Muliasari, PhD, Lecturer, Faculty of Tourism

UC Surabaya: CitraLand CBD Boulevard, Made, Kec. Sambikerep, Kota Surabaya, Jawa Timur, 60219, Indonesia

Kartikawati Muliasari, PhD, Lecturer, Faculty of Tourism

UC Surabaya: CitraLand CBD Boulevard, Made, Kec. Sambikerep, Kota Surabaya, Jawa Timur, 60219, Indonesia

muliasari.kartikawati@gmail.comhttps://orcid.org/0000-0003-3219-7859YutakaK.YutakaK.

Kitamura Yutaka, Professor, Graduate School of Life and Environmental Sciences

1–1–1 Tennodai, Tsukuba, Ibaraki 305–8577, Japan

Kitamura Yutaka, Professor, Graduate School of Life and Environmental Sciences

1–1–1 Tennodai, Tsukuba, Ibaraki 305–8577, Japan

kitamura.yutaka.fm@u.tsukuba.ac.jphttps://orcid.org/0000-0003-2760-8852MitoK.MitoK.

Kokawa Mito, Associate Professor, Graduate School of Life and Environmental Sciences

Tennodai, Tsukuba 305–0005, Japan

Kokawa Mito, Associate Professor, Graduate School of Life and Environmental Sciences

Tennodai, Tsukuba 305–0005, Japan

kokawa.mito.ke@u.tsukuba.ac.jphttps://orcid.org/0009-0009-5118-072XMaretoH.MaretoH.

Hamatani Mareto, Deputy Manager, Functional Water Department

Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan

Hamatani Mareto, Deputy Manager, Functional Water Department

Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan

m-hamatn@morieng.co.jphttps://orcid.org/0000-0001-7376-2565TakashiS.TakashiS.

Soejima Takashi, Manager, Food Science and Function Research Institute, R&D Division

Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan

Soejima Takashi, Manager, Food Science and Function Research Institute, R&D Division

Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan

t_soezim@morinagamilk.co.jpUniversitas CiputraИндонезияUniversitas CiputraIndonesiaUniversity of TsukubaЯпонияUniversity of TsukubaJapanMorinaga Milk Industry Co., LTD.ЯпонияMorinaga Milk Industry Co., LTD.Japan202505102025103265275Copyright © Muliasari K., Yutaka K., Mito K., Mareto H., Takashi S., 20252025Muliasari K., Yutaka K., Mito K., Mareto H., Takashi S.Muliasari K., Yutaka K., Mito K., Mareto H., Takashi S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/497

In the chilling step of chicken processing, air systems are used for cooling or draining. Sanitation also usually occurs during this step. However, an air sanitation system using SAEW has not yet been developed. This research describes evaluation of the air sanitation system using SAEW by comparing mist (SAEW-Mist) and forced-air (SAEW-Gas) against controls in terms of raw chicken quality during storage and the potential formation of trihalomethane. The air sanitation system using SAEW with both treatments reduced total microorganisms and Enterobacteriaceae, although they were not significantly different from the control (P ≥ 0.05). However, SAEW treatments effectively slowed microbial growth over time, with SAEW-Mist showing better stability. NaOCl treatment caused higher microbial growth rates, greater porosity, and significant reductions in water holding capacity (WHC), likely due to protein denaturation. SAEW-Mist preserved WHC better and showed lower total volatile basic nitrogen (TVB-N) and lipid oxidation than SAEW-Gas and NaOCl. TVB-N and TBARS values in SAEW-Mist remained below the threshold for spoilage. Chloroform, a trihalomethane compound, was detected in NaOCl and SAEW-Gas samples but not in SAEW-Mist or control. SAEW-Mist also caused fewer physical and chemical changes during storage, produced no liquid waste, and did not generate trihalomethane. The mist-based system offers advantages such as reduced water usage, prevention of cross-contamination, and improved hygiene conditions. Therefore, SAEW-Mist can be proposed as part of an integrated and environmentally friendly sanitation approach in poultry processing facilities.

In the chilling step of chicken processing, air systems are used for cooling or draining. Sanitation also usually occurs during this step. However, an air sanitation system using SAEW has not yet been developed. This research describes evaluation of the air sanitation system using SAEW by comparing mist (SAEW-Mist) and forced-air (SAEW-Gas) against controls in terms of raw chicken quality during storage and the potential formation of trihalomethane. The air sanitation system using SAEW with both treatments reduced total microorganisms and Enterobacteriaceae, although they were not significantly different from the control (P ≥ 0.05). However, SAEW treatments effectively slowed microbial growth over time, with SAEW-Mist showing better stability. NaOCl treatment caused higher microbial growth rates, greater porosity, and significant reductions in water holding capacity (WHC), likely due to protein denaturation. SAEW-Mist preserved WHC better and showed lower total volatile basic nitrogen (TVB-N) and lipid oxidation than SAEW-Gas and NaOCl. TVB-N and TBARS values in SAEW-Mist remained below the threshold for spoilage. Chloroform, a trihalomethane compound, was detected in NaOCl and SAEW-Gas samples but not in SAEW-Mist or control. SAEW-Mist also caused fewer physical and chemical changes during storage, produced no liquid waste, and did not generate trihalomethane. The mist-based system offers advantages such as reduced water usage, prevention of cross-contamination, and improved hygiene conditions. Therefore, SAEW-Mist can be proposed as part of an integrated and environmentally friendly sanitation approach in poultry processing facilities.

sanitationSAEWmistair-forcedqualitychickensanitationSAEWmistair-forcedqualitychickenThis work was supported by a grant from Morinaga Milk Industry Co., LTD.This work was supported by a grant from Morinaga Milk Industry Co., LTD.ReferencesFAO. (2023). Meat Market Review: Emerging trends and outlook 2023. Roma, 2023.Retrieved from https://www.fao.org/3/cc9074en/cc9074en.pdf Accessed April 10, 2025.FAO. (2023). Meat Market Review: Emerging trends and outlook 2023. Roma, 2023.Retrieved from https://www.fao.org/3/cc9074en/cc9074en.pdf Accessed April 10, 2025.Byun, K.-H., Han, S. H., Yoon, J., Park, S. H., Ha, S.-D. (2021). Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin. Food Control, 123, Article 107838. https://doi.org/10.1016/j.foodcont.2020.107838Byun, K.-H., Han, S. H., Yoon, J., Park, S. H., Ha, S.-D. (2021). Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin. Food Control, 123, Article 107838. https://doi.org/10.1016/j.foodcont.2020.107838Golden, C. E., Rothrock, M. J., Mishra, A. (2021). Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poultry Science, 100(7), Article 101157. https://doi.org/10.1016/j.psj.2021.101157Golden, C. E., Rothrock, M. J., Mishra, A. (2021). Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poultry Science, 100(7), Article 101157. https://doi.org/10.1016/j.psj.2021.101157Yan, P., Chelliah, R., Jo, K. hee, Oh, D. H. (2021). Research trends on the application of electrolyzed water in food preservation and sanitation. Processes, 9(12), Article 2240. https://doi.org/10.3390/pr9122240Yan, P., Chelliah, R., Jo, K. hee, Oh, D. H. (2021). Research trends on the application of electrolyzed water in food preservation and sanitation. Processes, 9(12), Article 2240. https://doi.org/10.3390/pr9122240Bing, S., Zang, Y., Li, Y., Zhang, B., Mo, Q., Zhao, X. et al. (2021). A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation. Meat Science, 183, Article 108643. https://doi.org/10.1016/j.meatsci.2021.108643Bing, S., Zang, Y., Li, Y., Zhang, B., Mo, Q., Zhao, X. et al. (2021). A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation. Meat Science, 183, Article 108643. https://doi.org/10.1016/j.meatsci.2021.108643Hernández-Pimentel, V. M., Regalado-González, C., Nava-Morales, G. M., Meas-Vong, Y., Castañeda-Serrano, M. P., García-Almendárez, B. E. (2020). Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. Journal of Applied Poultry Research, 29(3), 622–635. https://doi.org/10.1016/j.japr.2020.04.001Hernández-Pimentel, V. M., Regalado-González, C., Nava-Morales, G. M., Meas-Vong, Y., Castañeda-Serrano, M. P., García-Almendárez, B. E. (2020). Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. Journal of Applied Poultry Research, 29(3), 622–635. https://doi.org/10.1016/j.japr.2020.04.001Vetchapitak, T., Rana, M. S., Sasaki, S., Taniguchi, T., Sugiyama, S., Soejima, J. et al. (2021). A new disinfectant technique for Campylobacter jejuni and spoilage bacteria on chicken skin using a high-pressure pulsed jet spray apparatus. Food Control, 125, Article 107989. https://doi.org/10.1016/j.foodcont.2021.107989Vetchapitak, T., Rana, M. S., Sasaki, S., Taniguchi, T., Sugiyama, S., Soejima, J. et al. (2021). A new disinfectant technique for Campylobacter jejuni and spoilage bacteria on chicken skin using a high-pressure pulsed jet spray apparatus. Food Control, 125, Article 107989. https://doi.org/10.1016/j.foodcont.2021.107989Rahman, S. M. E., Park, J., Song, K., Al-Harbi, N. A., Oh, D.-H. (2011). Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat. Journal of Food Science, 77(1), M35-M41. https://doi.org/10.1111/j.1750-3841.2011.02454.xRahman, S. M. E., Park, J., Song, K., Al-Harbi, N. A., Oh, D.-H. (2011). Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat. Journal of Food Science, 77(1), M35-M41. https://doi.org/10.1111/j.1750-3841.2011.02454.xKartikawati, M., Kitamura, Y., Kokawa, M., Hamatani, M., Soejima, T. (2023). Effect of slightly acidic electrolyzed water immersion at different frequencies on quality of raw chicken legs. Journal of Poultry Science, 60(2), Article 2023027. https://doi.org/10.2141/jpsa.2023027Kartikawati, M., Kitamura, Y., Kokawa, M., Hamatani, M., Soejima, T. (2023). Effect of slightly acidic electrolyzed water immersion at different frequencies on quality of raw chicken legs. Journal of Poultry Science, 60(2), Article 2023027. https://doi.org/10.2141/jpsa.2023027Demirok, E., Veluz, G., Stuyvenberg, W. V., Castañeda, M. P., Byrd, A., Alvarado, C. Z. (2013). Quality and safety of broiler meat in various chilling systems. Poultry Science, 92(4), 1117–1126. https://doi.org/10.3382/ps.2012-02493Demirok, E., Veluz, G., Stuyvenberg, W. V., Castañeda, M. P., Byrd, A., Alvarado, C. Z. (2013). Quality and safety of broiler meat in various chilling systems. Poultry Science, 92(4), 1117–1126. https://doi.org/10.3382/ps.2012-02493Liu, C., Zheng, W., Li, Z., Zhou, L., Sun, Y., Han, S. (2022). Slightly acidic electrolyzed water as an alternative disinfection technique for hatching eggs. Poultry Science, 101(3), Article 101643. https://doi.org/10.1016/j.psj.2021.101643Liu, C., Zheng, W., Li, Z., Zhou, L., Sun, Y., Han, S. (2022). Slightly acidic electrolyzed water as an alternative disinfection technique for hatching eggs. Poultry Science, 101(3), Article 101643. https://doi.org/10.1016/j.psj.2021.101643Akekseeva, Y. A., Komlatsky, V. I., Khoroshailo, T. A., Vulykh, N. V. (November 18–20, 2020). Modern methods for cooling raw meat. IOP Conf. Series: Earth and Environmental Science, Volume 677. IV International Scientific Conference: AGRITECH-IV-2020: Agribusiness, Environmental Engineering and Biotechnologies 18–20 November 2020, Krasnoyarsk, Russian Federation, 2020. https://doi.org/10.1088/1755–1315/677/3/032098Akekseeva, Y. A., Komlatsky, V. I., Khoroshailo, T. A., Vulykh, N. V. (November 18–20, 2020). Modern methods for cooling raw meat. IOP Conf. Series: Earth and Environmental Science, Volume 677. IV International Scientific Conference: AGRITECH-IV-2020: Agribusiness, Environmental Engineering and Biotechnologies 18–20 November 2020, Krasnoyarsk, Russian Federation, 2020. https://doi.org/10.1088/1755–1315/677/3/032098Fukuzaki, S. (2023). Uses of gaseous hypochlorous acid for controlling microorganisms in indoor spaces. Journal of Microorganism Control, 28(4), 165–175. https://doi.org/10.4265/jmc.28.4_165Fukuzaki, S. (2023). Uses of gaseous hypochlorous acid for controlling microorganisms in indoor spaces. Journal of Microorganism Control, 28(4), 165–175. https://doi.org/10.4265/jmc.28.4_165Zhao, Y., Xin, H., Zhao, D., Zheng, W., Tian, W., Ma, H. et al. (2014). Free chlorine loss during spraying of membraneless acidic electrolyzed water and its antimicrobial effect on airborne bacteria from poultry house. Annals of Agricultural and Environmental Medicine, 21(2), 249–255. https://doi.org/10.5604/1232-1966.1108585Zhao, Y., Xin, H., Zhao, D., Zheng, W., Tian, W., Ma, H. et al. (2014). Free chlorine loss during spraying of membraneless acidic electrolyzed water and its antimicrobial effect on airborne bacteria from poultry house. Annals of Agricultural and Environmental Medicine, 21(2), 249–255. https://doi.org/10.5604/1232-1966.1108585Nasiłowska, B., Włodarski, M., Kaliszewski, M., Bogdanowicz, Z., Krzowski, Ł., Kopczyński, K. et al. (2024). Decontamination effect of hypochlorous acid dry mist on selected bacteria, viruses, spores, and fungi as well as on components of electronic systems. International Journal of Molecular Sciences, 25(13), Article 7198. https://doi.org/10.3390/ijms25137198Nasiłowska, B., Włodarski, M., Kaliszewski, M., Bogdanowicz, Z., Krzowski, Ł., Kopczyński, K. et al. (2024). Decontamination effect of hypochlorous acid dry mist on selected bacteria, viruses, spores, and fungi as well as on components of electronic systems. International Journal of Molecular Sciences, 25(13), Article 7198. https://doi.org/10.3390/ijms25137198Miura, M., Gotoh, K., Tanamachi, C., Katayama, H., Fuketa, H., Tomoike, H. et al. (2024). Microbiological analysis concerning the antibacterial effect of atomized Ionless® hypochlorous acid water in a nursery school environment. Journal of Infection and Chemotherapy, 30(2), 123–128. https://doi.org/10.1016/j.jiac.2023.09.024Miura, M., Gotoh, K., Tanamachi, C., Katayama, H., Fuketa, H., Tomoike, H. et al. (2024). Microbiological analysis concerning the antibacterial effect of atomized Ionless® hypochlorous acid water in a nursery school environment. Journal of Infection and Chemotherapy, 30(2), 123–128. https://doi.org/10.1016/j.jiac.2023.09.024James, C., Daramola, B., Dudkiewicz, A., Reyers, F., Purnell, G., Turner, R. et al. (2014). Qualitative Risk Assessment to support a policy decision on partially-eviscerated poultry production. University of Lincoln and the Grimsby Institute. UK, 2014. Retrieved from https://www.food.gov.uk/sites/default/files/media/document/883-1-1628_FS101044_Effile_ Final_Report_Revisedv2.pdf Accessed April 15, 2025.James, C., Daramola, B., Dudkiewicz, A., Reyers, F., Purnell, G., Turner, R. et al. (2014). Qualitative Risk Assessment to support a policy decision on partially-eviscerated poultry production. University of Lincoln and the Grimsby Institute. UK, 2014. Retrieved from https://www.food.gov.uk/sites/default/files/media/document/883-1-1628_FS101044_Effile_ Final_Report_Revisedv2.pdf Accessed April 15, 2025.Takaisangyou. (2019). 画像での製造工程を見たい方は、下記 の工程名をクリックしてください Retrieved from https://www.takaisangyo.co.jp/process Accessed April 16, 2025 (In Japan)Takaisangyou. (2019). 画像での製造工程を見たい方は、下記 の工程名をクリックしてください Retrieved from https://www.takaisangyo.co.jp/process Accessed April 16, 2025 (In Japan)USDA. (2015). Laboratory Guidebook Notice of Change: Quantitative Analysis of Bacteria in Foods as Sanitary Indicators. Retrieved from https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/MLG-3.pdf Accessed April 16, 2025.USDA. (2015). Laboratory Guidebook Notice of Change: Quantitative Analysis of Bacteria in Foods as Sanitary Indicators. Retrieved from https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/MLG-3.pdf Accessed April 16, 2025.Dias Costa, R., Silva, V., Leite, A., Saraiva, M., Lopes, T. T., Themudo, P. et al. (2023). Salmonella spp., Escherichia coli and enterobacteriaceae control at a pig abattoir: Are we missing lairage time effect, pig skin, and internal carcass surface contamination? Foods, 12(15), Article 2910. https://doi.org/10.3390/foods12152910Dias Costa, R., Silva, V., Leite, A., Saraiva, M., Lopes, T. T., Themudo, P. et al. (2023). Salmonella spp., Escherichia coli and enterobacteriaceae control at a pig abattoir: Are we missing lairage time effect, pig skin, and internal carcass surface contamination? Foods, 12(15), Article 2910. https://doi.org/10.3390/foods12152910Kim, H.-J., Shin, D.-J., Kim, H.-J., Cho, J., Kwon, J.-S., Kim, D. et al. (2022). Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm. Animal Bioscience, 35(12), 1957–1966. https://doi.org/10.5713/ab.22.0044Kim, H.-J., Shin, D.-J., Kim, H.-J., Cho, J., Kwon, J.-S., Kim, D. et al. (2022). Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm. Animal Bioscience, 35(12), 1957–1966. https://doi.org/10.5713/ab.22.0044Zahir, H. (2021). Impact of different thawing methods on physico-chemical characteristics, electrophoretic profile and sensory evaluation of frozen beef longissimus dorsi muscle. Journal of Animal and Poultry Production, 12(1), 7–14. https://doi.org/10.21608/jappmu.2021.149200Zahir, H. (2021). Impact of different thawing methods on physico-chemical characteristics, electrophoretic profile and sensory evaluation of frozen beef longissimus dorsi muscle. Journal of Animal and Poultry Production, 12(1), 7–14. https://doi.org/10.21608/jappmu.2021.149200Pereira, L. M., Lins, R. G., Gaspar, R. (2022). Camera-based system for quality assessment of fresh beef based on image analysis. Measurement: Food, 5, Article 100013. https://doi.org/10.1016/j.meafoo.2021.100013Pereira, L. M., Lins, R. G., Gaspar, R. (2022). Camera-based system for quality assessment of fresh beef based on image analysis. Measurement: Food, 5, Article 100013. https://doi.org/10.1016/j.meafoo.2021.100013Běhalová, H., Tremlová, B., Kalčáková, L., Pospiech, M., Dordevic, D. (2020). Assessment of the effect of secondary fixation on the structure of meat products prepared for scanning electron microscopy. Foods, 9(4), Article 487. https://doi.org/10.3390/foods9040487Běhalová, H., Tremlová, B., Kalčáková, L., Pospiech, M., Dordevic, D. (2020). Assessment of the effect of secondary fixation on the structure of meat products prepared for scanning electron microscopy. Foods, 9(4), Article 487. https://doi.org/10.3390/foods9040487Murtey, M., Ramasamy, P. (2021). Life science sample preparations for scanning electron microscopy. Acta Microscópica, 30(2), 80–91.Murtey, M., Ramasamy, P. (2021). Life science sample preparations for scanning electron microscopy. Acta Microscópica, 30(2), 80–91.Yang, T., Liu, R., Yang, L., Yang, W., Li, K., Qin, M. et al. (2022). Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: Effects of domestic cooking and core temperature. RSC Advances, 12(12), 7485–7496. https://doi.org/10.1039/d2ra00392aYang, T., Liu, R., Yang, L., Yang, W., Li, K., Qin, M. et al. (2022). Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: Effects of domestic cooking and core temperature. RSC Advances, 12(12), 7485–7496. https://doi.org/10.1039/d2ra00392aHojat, N., Gentile, P., Ferreira, A. M., Šiller, L. (2022). Automatic pore size measurements from scanning electron microscopy images of porous scaffolds. Journal of Porous Materials, 30(1), 93–101. https://doi.org/10.1007/s10934-022-01309-yHojat, N., Gentile, P., Ferreira, A. M., Šiller, L. (2022). Automatic pore size measurements from scanning electron microscopy images of porous scaffolds. Journal of Porous Materials, 30(1), 93–101. https://doi.org/10.1007/s10934-022-01309-yEPA. (2018). Method 8260D: Volatile Organic Compounds by Gas Chromatography/Mass Spectrometry (GC/MS). Retrieved from https://www.accustandard.com/media/assets/8260b.pdf Accessed March 11, 2021.EPA. (2018). Method 8260D: Volatile Organic Compounds by Gas Chromatography/Mass Spectrometry (GC/MS). Retrieved from https://www.accustandard.com/media/assets/8260b.pdf Accessed March 11, 2021.Simões, C., Mendes, S., Martins, A., Gil, M. M. (2020). Risk assessment of trihalomethanes exposure by consumption of IV gamma products: Evidences from a Portuguese regional survey. Toxicology Reports, 7, 288–295. https://doi.org/10.1016/j.toxrep.2020.01.019Simões, C., Mendes, S., Martins, A., Gil, M. M. (2020). Risk assessment of trihalomethanes exposure by consumption of IV gamma products: Evidences from a Portuguese regional survey. Toxicology Reports, 7, 288–295. https://doi.org/10.1016/j.toxrep.2020.01.019Goss-Sampson, M. A. (2020). Statistical Analysis in JASP A Guide for Students (JASP v.014). JASP. Retrieved from https://jasp-stats.org/wp-content/uploads/2020/11/Statistical-Analysis-in-JASP-A-Students-Guide-v14-Nov2020.pdf Accessed April 8, 2025.Goss-Sampson, M. A. (2020). Statistical Analysis in JASP A Guide for Students (JASP v.014). JASP. Retrieved from https://jasp-stats.org/wp-content/uploads/2020/11/Statistical-Analysis-in-JASP-A-Students-Guide-v14-Nov2020.pdf Accessed April 8, 2025.Malka, S. K., Park, M.-H. (2022). Fresh produce safety and quality: Chlorine dioxide’s role. Frontiers in Plant Science, 12, Article 775629. https://doi.org/10.3389/fpls.2021.775629Malka, S. K., Park, M.-H. (2022). Fresh produce safety and quality: Chlorine dioxide’s role. Frontiers in Plant Science, 12, Article 775629. https://doi.org/10.3389/fpls.2021.775629Chung, W. H., Chaklader, M. R., Howieson, J. (2024). Efficacy evaluation of chlorine dioxide and hypochlorous acid as sanitisers on quality and shelf life of Atlantic salmon (Salmo salar) fillets. Foods, 13(19), Article 3156. https://doi.org/10.3390/foods13193156Chung, W. H., Chaklader, M. R., Howieson, J. (2024). Efficacy evaluation of chlorine dioxide and hypochlorous acid as sanitisers on quality and shelf life of Atlantic salmon (Salmo salar) fillets. Foods, 13(19), Article 3156. https://doi.org/10.3390/foods13193156Huang, X., Zhu, S., Zhou, X., He, J., Yu, Y., Ye, Z. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International Journal of Agricultural and Biological Engineering, 14(1), 230–236. https://doi.org/10.25165/j.ijabe.20211401.5967Huang, X., Zhu, S., Zhou, X., He, J., Yu, Y., Ye, Z. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International Journal of Agricultural and Biological Engineering, 14(1), 230–236. https://doi.org/10.25165/j.ijabe.20211401.5967Fukayama, M. Y., Tan, H., Wheeler, W. B., Wei, C. I. (1986). Reactions of aqueous chlorine and chlorine dioxide with model food compounds. Environmental Health Perspectives, 69, 267–274. https://doi.org/10.1289/ehp.8669267Fukayama, M. Y., Tan, H., Wheeler, W. B., Wei, C. I. (1986). Reactions of aqueous chlorine and chlorine dioxide with model food compounds. Environmental Health Perspectives, 69, 267–274. https://doi.org/10.1289/ehp.8669267Hopkins, D., Holman, B., Bekhit, A. E.-D., Giteru, S. (2020). Total volatile basic nitrogen in meat products: Occurrence, method of determination and use as a freshness indicator. Australian Meat Processor Corporation. Sydney, 2020. Retrieved from https://www.ampc.com.au/getmedia/c8521bea-98ab-4145–9794-fe4580db6fa2/Final-Report_2.pdf?ext=.pdf Accessed April 8, 2025.Hopkins, D., Holman, B., Bekhit, A. E.-D., Giteru, S. (2020). Total volatile basic nitrogen in meat products: Occurrence, method of determination and use as a freshness indicator. Australian Meat Processor Corporation. Sydney, 2020. Retrieved from https://www.ampc.com.au/getmedia/c8521bea-98ab-4145–9794-fe4580db6fa2/Final-Report_2.pdf?ext=.pdf Accessed April 8, 2025.Hadidi, M., Orellana-Palacios, J. C., Aghababaei, F., González-Serrano, D. J., Moreno, A., Lorenzo, J. M. (2022). Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensmittel-Wissenschaft and Technologie, 169, Article 114003. https://doi.org/10.1016/j.lwt.2022.114003Hadidi, M., Orellana-Palacios, J. C., Aghababaei, F., González-Serrano, D. J., Moreno, A., Lorenzo, J. M. (2022). Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. Lebensmittel-Wissenschaft and Technologie, 169, Article 114003. https://doi.org/10.1016/j.lwt.2022.114003Rosario-Perez, P. J., Rodríguez-Sollano, H. E., Ramirez-Orejel, J. C., Severiano-Pérez, P., Cano-Buendía, J. A. (2023). Neutral electrolyzed water in chicken breast — A preservative option in poultry industry. Foods, 12(10), Article 1970. https://doi.org/10.3390/foods12101970Rosario-Perez, P. J., Rodríguez-Sollano, H. E., Ramirez-Orejel, J. C., Severiano-Pérez, P., Cano-Buendía, J. A. (2023). Neutral electrolyzed water in chicken breast — A preservative option in poultry industry. Foods, 12(10), Article 1970. https://doi.org/10.3390/foods12101970Barbut, S. (2024). Measuring water holding capacity in poultry meat. Poultry Science, 103(5), Article 103577. https://doi.org/10.1016/j.psj.2024.103577Barbut, S. (2024). Measuring water holding capacity in poultry meat. Poultry Science, 103(5), Article 103577. https://doi.org/10.1016/j.psj.2024.103577Carroll, C. D., Alvarado, C. Z. (2008). Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. Poultry Science, 87(2), 368–372. https://doi.org/10.3382/ps.2007-00213Carroll, C. D., Alvarado, C. Z. (2008). Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. Poultry Science, 87(2), 368–372. https://doi.org/10.3382/ps.2007-00213Carciofi, B.A.M., Laurindo, J.B. (2007). Water uptake by poultry carcasses during cooling by water immersion. Chemical Engineering and Processing: Process Intensification, 46, 444–450. https://doi.org/10.1016/j.cep.2006.05.020Carciofi, B.A.M., Laurindo, J.B. (2007). Water uptake by poultry carcasses during cooling by water immersion. Chemical Engineering and Processing: Process Intensification, 46, 444–450. https://doi.org/10.1016/j.cep.2006.05.020Kong, D., Quan, C., Xi, Q., Han, R., Koseki, S., Li, P. et al. (2022). Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW). SSRN Electronic Journal. https://doi.org/10.2139/ssrn.4129782Kong, D., Quan, C., Xi, Q., Han, R., Koseki, S., Li, P. et al. (2022). Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW). SSRN Electronic Journal. https://doi.org/10.2139/ssrn.4129782Dara, P. K., Geetha, A., Mohanty, U., Raghavankutty, M., Mathew, S., Chandragiri Nagarajarao, R. et al. (2021). Extraction and characterization of myofibrillar proteins from different meat sources: A Comparative study. Journal of Bioresources and Bioproducts, 6(4), 367–378. https://doi.org/10.1016/j.jobab.2021.04.004Dara, P. K., Geetha, A., Mohanty, U., Raghavankutty, M., Mathew, S., Chandragiri Nagarajarao, R. et al. (2021). Extraction and characterization of myofibrillar proteins from different meat sources: A Comparative study. Journal of Bioresources and Bioproducts, 6(4), 367–378. https://doi.org/10.1016/j.jobab.2021.04.004Che, S., Susta, L., Barbut, S. (2023). Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poultry Science, 102(10), Article 102907. https://doi.org/10.1016/j.psj.2023.102907Che, S., Susta, L., Barbut, S. (2023). Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poultry Science, 102(10), Article 102907. https://doi.org/10.1016/j.psj.2023.102907Lee, S.-K., Chon, J.-W., Yun, Y.-K., Lee, J.-C., Jo, C., Song, K.-Y. (2022). Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poultry Science, 101(3), Article 101627. https://doi.org/10.1016/j.psj.2021.101627Lee, S.-K., Chon, J.-W., Yun, Y.-K., Lee, J.-C., Jo, C., Song, K.-Y. (2022). Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants. Poultry Science, 101(3), Article 101627. https://doi.org/10.1016/j.psj.2021.101627Zhou, G. H., Xu, X. L., Liu, Y. (2010). Preservation technologies for fresh meat — A review. Meat Science, 86(1), 119–128. https://doi.org/10.1016/j.meatsci.2010.04.033Zhou, G. H., Xu, X. L., Liu, Y. (2010). Preservation technologies for fresh meat — A review. Meat Science, 86(1), 119–128. https://doi.org/10.1016/j.meatsci.2010.04.033Refai, M.A.E., El-Hariri, M., Ahmed, Z.A.M., El Jakee, J. (2020). Histamine producing bacteria in fish. Egyptian Journal of Aquatic Biology and Fisheries, 24(7), 1–11.Refai, M.A.E., El-Hariri, M., Ahmed, Z.A.M., El Jakee, J. (2020). Histamine producing bacteria in fish. Egyptian Journal of Aquatic Biology and Fisheries, 24(7), 1–11.Kutay, H., Şahan, Z., Polat Açık, İ., Durmuş, M. (October 4–6, 2023). Factors affecting meat quality in farm animals. BIO Web of Conferences, 3rd International Conference on Research of Agricultural and Food Technologies ( I–CRAFT-2023). Adana, Turkey, 2023. https://doi.org/10.1051/bioconf/20248501066Kutay, H., Şahan, Z., Polat Açık, İ., Durmuş, M. (October 4–6, 2023). Factors affecting meat quality in farm animals. BIO Web of Conferences, 3rd International Conference on Research of Agricultural and Food Technologies ( I–CRAFT-2023). Adana, Turkey, 2023. https://doi.org/10.1051/bioconf/20248501066Lingnert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M., Åman, P. (2002). Acrylamide in food: Mechanisms of formation and influencing factors during heating of foods. Scandinavian Journal of Nutrition, 46(4), 159–172. https://doi.org/10.1080/110264802762225273Lingnert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M., Åman, P. (2002). Acrylamide in food: Mechanisms of formation and influencing factors during heating of foods. Scandinavian Journal of Nutrition, 46(4), 159–172. https://doi.org/10.1080/110264802762225273

The authors declare that there are no conflicts of interest present.