the effect of storing poultry meat (thigh - breast) at two storage temperatures has been studied: the first at + 4°C, this temperature corresponds to the storage conditions in domestic and display refrigerators in commercial stores, and the second at -2°C, that is, at The beginning of freezing (partial freezing), and the solution of potassium sorbate was also used in two different concentrations of 5% and 10% by way of immersing the samples for 10 minutes in parallel with the use of the previous temperatures.
Al-Baath University Journal.
2020.
A Study of The Combined Effect of refrigeration and some Aids to Increase Poultry Parts Meat Shelf Life - file Number 7.