A dip system, consisting of the enzymes glucose oxidase and catalase in a 4% solution of dextrose, was studied to determine its effectiveness in extending the shelf-life of fresh broiler legs and retarding the growth of Salmonella. Although there was no significant inhibition of the growth of Salmonella spp., there was a slight but significant effect on the growth of microorganisms on fresh broiler legs stored at 4 C.
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FRELS et al. (1984) studied this question.
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