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https://www.selleckchem.com/products/2-d08.html 40 × 10-9 to 1.08 × 10-8 m2/s. The activation energy and the diffusivity constant were found to be 4.656W/g and 1.22 × 10-8 m2/s, respectively.The objectives of this study were to evaluate the efficacy of near-neutral electrolyzed water (NEW) (100 and 200 µg/ml), peroxyacetic acid (PAA) (200 and 400 µg/ml), and their combination (NEW 100 µg/ml + PAA 200 µg/ml) on microbial quality, pH, TBARS value, and sensory quality of fresh chicken breast meat dipped into the solutions for 10 min at room temperature. Meat samples were tested immediately after treatments and on days 2, 4, and 6 of storage at 4℃. All treatments were effective in reducing microbial populations throughout the storage (P  less then  0.05), with combined treatment showing the strongest antimicrobial activity. On the sixth day of storage, the aerobic plate counts, psychrophilic plate count, Enterobacteriaceae, lactic acid bacteria, and Pseudomonas counts in the NEW 100 µg/ml + PAA 200 µg/ml group were 1.33, 1.40, 1.45, 1.01, and 1.45 log CFU/g, respectively, which was lower than the control group (P  less then  0.05). In all treatments, the pH value of meat samples increased with storage time. During 6 days of storage, PAA400 group had the lowest increase in pH value (P  less then  0.05). On day 6, the combined treatment and PAA 400 µg/ml had the lowest lipid oxidation (P  less then  0.05). On day 6, the NEW100 + PAA200 group obtained the highest score in sensory attributes compared to other treatment groups (P  less then  0.05). According to the microbial and chemical analysis, the combined treatment of NEW and PAA can be a promising method to extend the shelf life of chicken by about 2 days at 4℃. Also, these compounds do not contain any harmful residues in chicken breast meat and their use is recommended in decontamination of poultry meat. The aim of the study was to evaluate the association of IL-18 137G>C, 607C>A gene polymorphism in Uyghur population

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