FIG 5.

Representative scanning electron microscopic (SEM) images of raw chicken meat samples, including an untreated sample (A), a sample spiked with ZnO nanoparticles at 0.22 mg/cm² (B), and a sample treated with the functionalized absorbing pads containing immobilized ZnO nanoparticles at 0.856 mg/cm² for 5 days (C). All samples were lyophilized for 24 h before imaging. SEM accelerating voltage was 2.0 kV, and the magnification ranged from ×250 to ×5,000 (n = 7).