In the published article, there was an error. The ratio of gases composition in MAP packaging was reported inverted.
A correction has been made to Materials and methods, Origin of the samples and sampling, 2 This sentence previously stated:
“The cuts were packaged using three types of packaging and conditions: under modified atmosphere or MAP (CO2:O2 - 70%:30%); …”
The corrected sentence appears below:
“The cuts were packaged using three types of packaging and conditions: under modified atmosphere or MAP (CO2:O2-30%:70%);…”
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
Summary
Keywords
biogenic amines, chicken meat, quality, safety, BAI index, TBARS, packaged meat, refrigerated meat
Citation
Esposito L, Mastrocola D and Martuscelli M (2022) Corrigendum: Approaching to biogenic amines as quality markers in packaged chicken meat. Front. Nutr. 9:1079618. doi: 10.3389/fnut.2022.1079618
Received
25 October 2022
Accepted
27 October 2022
Published
09 November 2022
Approved by
Frontiers Editorial Office, Frontiers Media SA, Switzerland
Volume
9 - 2022
Updates
Copyright
© 2022 Esposito, Mastrocola and Martuscelli.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Maria Martuscelli mmartuscelli@unite.it
This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition
Disclaimer
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.