What question did this study set out to answer?

The study aims to assess the antimicrobial and antioxidant properties of chives, pomegranate, and lime juices on chicken meat quality and Salmonella reduction.

April 18, 2026Food Science of Animal ResourcesOpen Access

Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis

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Authors

JSJoko Sujiwo HKHee‐Jin KimSeoul National University HKHye-Jin Kim

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Implication

Evaluates natural juices' effects on microbial reduction and meat quality in chicken breast, suggesting potential preservatives.

Key Points

The study aims to assess the antimicrobial and antioxidant properties of chives, pomegranate, and lime juices on chicken meat quality and Salmonella reduction.
Lyophilized juices prepared from chives, pomegranate, and lime were tested as preservatives.
Chicken breast was artificially inoculated with Salmonella Enteritidis and stored at 4 °C for 9 days.
Antiviral activity was measured using minimum inhibitory and bactericidal concentrations, along with various antioxidant assays.
Lime juice showed the lowest minimum inhibitory concentration (50 mg/mL).
Chives juice significantly reduced Salmonella counts on day 5 compared to the control and showed lower pH values.
Lime juice maintained the best overall meat quality, preserving lower levels of rancidity with no significant color changes.

Cite This Study

Sujiwo et al. (2026) studied this question.

synapsesocial.com/papers/69e320e740886becb65400b3 https://doi.org/10.1007/s44463-025-00019-8

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Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis

Discussion

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Implication

Key Points

Cite This Study

Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis

Discussion

Member takes

Implication

Key Points

Cite This Study

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