[1. Smith DP and Acton JC: Marination, cooking and curing of poultry products. In: Poultry Meat Processing. Boca Raton, FL: CRC Press; 2001, 257-280.]Search in Google Scholar
[2. Alvarado C and McKee S: Marination to Improve Functional Properties and Safety of Poultry Meat. J Appl Poult Res 2007, 16: 113–120.10.1093/japr/16.1.113]Search in Google Scholar
[3. Lyon BG, Smith DP, Savage EM: Descriptive Sensory Analysis of Broiler Breast Fillets Marinated in Phosphate, Salt, and Acid Solutions. Poultry Sci 2005, 84: 345–349.10.1093/ps/84.2.34515742973]Search in Google Scholar
[4. Sammel LM, Claus JR, Greaser ML, Richards MP: Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey. Meat Sci 2006, 72: 585–595.10.1016/j.meatsci.2005.09.00822061868]Search in Google Scholar
[5. Holmer SF, Kutzler LW, McKeith FK, Killefer J: Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness. Meat Sci 2009, 81: 349–356.10.1016/j.meatsci.2008.08.01222064174]Search in Google Scholar
[6. Stephens JW, Dikeman ME, Unruh JA, Haub MD, Tokach MD: Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes. Meat Sci 2006, 74: 727–737.10.1016/j.meatsci.2006.05.02522063230]Search in Google Scholar
[7. Buňková L, Pleva P, Buňka F, Valášek P, Kráčmar S: Antibacterial effects of commercially available phosphates on selected microorganisms. Acta Univ Agric Et Silvic Mendel Brun 2008, 56: 19-24.10.11118/actaun200856050019]Search in Google Scholar
[8. Dickson JS, Cutter CGN, Siragusa GR: Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. J Food Prot 1994, 57: 952-955.10.4315/0362-028X-57.11.95231121719]Search in Google Scholar
[9. Feiner G: Meat products handbook - Practical science and technology. Cambridge, England: Woodhead Publishing Limited; 2006, 72-83.10.1201/9781439824245]Search in Google Scholar
[10. Lampila LE and Godber JP: Food Phosphates. In: Food Additives - 2nd edition. New York, NY: Marcel Dekker; 2002, 869–963.10.1201/9780824741709.ch25]Search in Google Scholar
[11. Molins RA: Phosphates in Food. CRC Press, Inc., Boca Raton, 1991: 121-155.]Search in Google Scholar
[12. Molins RA, Kraft AA, Olson DG: Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst. J Food Sci 1985, 50: 531-532.10.1111/j.1365-2621.1985.tb13444.x]Search in Google Scholar
[13. Sofos JN: Use of phosphates in low-sodium meat products. Food Technol 1986, 40: 53-63.]Search in Google Scholar
[14. Tompkin RB: Indirect antimicrobial effects in foods: Phosphates. J Food Safety, 1984, 6: 13-27.10.1111/j.1745-4565.1984.tb00476.x]Search in Google Scholar
[15. Lee YL, Cesario T, Owens J, Shanbrom E, Thrupp LD: Antibacterial activity of citrate and acetate. Nutrition 2002, 18: 665-666.10.1016/S0899-9007(02)00782-7]Search in Google Scholar
[16. McWilliam Leitch EC and Stewart CS: Susceptibility of Escherichia coli O157 and non-O157 isolates to lactate. Lett in Appl Microbiol 2002, 35: 176-180.10.1046/j.1472-765X.2002.01164.x12180936]Search in Google Scholar
[17. Juneja VK and Thippareddi H: Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. Int J Food Microbiol 2004, 93: 155 – 163.10.1016/j.ijfoodmicro.2003.10.01215135954]Search in Google Scholar
[18. Bjorkroth J. Microbiological ecology of marinated meat products. Meat Sci 2005, 70: 477–480.10.1016/j.meatsci.2004.07.01822063746]Search in Google Scholar
[19. Mead GC: Microbiological quality of poultry meat: a review. Brasilian Journal of Poultry Science 2004, 6(3): 135-142.10.1590/S1516-635X2004000300001]Search in Google Scholar
[20. Boyen F, Haesebrouck F, Maes D, Van Immerseel F, Ducatelle R, Pasmans F: Non-typhoidal Salmonella infections in pigs: A closer look at epidemiology, pathogenesis and control. Vet Microbiol 2008, 130(1-2): 1-19.10.1016/j.vetmic.2007.12.01718243591]Search in Google Scholar
[21. Velebit B, Mirilović M, Saičić S: Primenljivost metode multipleks lančane reakcije polimeraze u otkrivanju i identifikaciji vrsta salmonela. Tehnologija mesa 2007, 49, (3-4): 174-182.]Search in Google Scholar
[22. Rašeta M, Teodorović V, Bunčić O, Katić V, Branković Lazić I, Polaček V, Vidanović D: Antibiotic resistance and molecular studies on Salmonella enterica subspecies enterica serovar Infantis isolated in human cases and broiler carcasses. Acta Veterinaria (Beograd) 2014, 64(2): 257-268.10.2478/acve-2014-0024]Search in Google Scholar
[23. Pathania A, McKee SR, Bilgili SF, Singh M: Antimicrobial activity of commercial marinades agains multiple strains of Salmonella spp.. Int J Food Microbiol 2010, 139: 214–217.10.1016/j.ijfoodmicro.2010.01.03920189670]Search in Google Scholar
[24. Giménez B and Dalgaard P: Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. J Appl Microbiol 2004, 96: 96-109.10.1046/j.1365-2672.2003.02137.x14678163]Search in Google Scholar
[25. Karabasil N, Teodorović V, Dimitrijević M, Pavlićević N, Kureljušić J, Đurić S, Sočo I, Savić Radovanović R: Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures. Acta Veterinaria (Beograd) 2013, 63(5-6):487-498.10.2298/AVB1306655K]Search in Google Scholar
[26. Lawley R, Curtis L, Davis J: Salmonella. In: The Food Safety Hazard Guidebook. Cambridge, UK: RCS Publishing; 2008, 60-66.]Search in Google Scholar
[27. Carroll C D, Alvarado C Z, Brashears M M, Thompson L D, Boyce J: Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves. Poult Sci 2007, 86:150–155.10.1093/ps/86.1.15017179430]Search in Google Scholar
[28. Ergezer H and Gokce R: Comparison of marinating with two different types of marinade on some quality and sensory characteristics of turkey breast meat. J Anim Vet Adv 2011,10(1): 60-67.10.3923/javaa.2011.60.67]Search in Google Scholar
[29. Killefer J: Effect of enhancement of pork and beef on post mortem events. In: Proceedings of the 59th reciprocal meats conference, June 20–23, Lexington, Kentucky, 2004.]Search in Google Scholar
[30. Perko-Mäkelä P, Koljonen M, Miettinen M, Hänninen ML: Survival of Campylobacter jejuni in marinated and nonmarinated chicken products. J Food Safety 2000, 20(4): 209–216.10.1111/j.1745-4565.2000.tb00299.x]Search in Google Scholar
[31. Shelef AL and Seiter J: Indirect and miscellaneous antimicrobials. In: Antimicrobials in food, 3rd ed. Boca Raton, FL: CRC Press; 2005, 573–596.10.1201/9781420028737.ch17]Search in Google Scholar
[32. Long NHBS, Gál R., Buňka F: Use of phosphates in meat products. Afr J Biotechnol 2011, 10(86): 19874-19882.10.5897/AJBX11.023]Search in Google Scholar
[33. Sallam KI: Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007, 18: 566-575.10.1016/j.foodcont.2006.02.002180569517471315]Search in Google Scholar