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CHANGES IN THE LIPID FRACTIONS AND BACTERIOLOGICAL COUNTS IN CHILLED BROILER MEAT.

Author(s) : SKLAN D., TENNE Z.

Type of article: Article

Summary

SAMPLES OF BROILER MUSCLE WERE TAKEN EITHER FOR BACTERIOLOGICAL DETERMINATIONS OR WERE SAMPLED ASEPTICALLY FOR STORAGE AT EITHER 273 K OR 279 K (0 OR 6 DEG C). AT 279 K TOTAL COLONY-FORMING UNITS INCREASED FROM 10,000 TO 10,000,000 AFTER 4 DAYS AND PRESUMPTIVE COLIFORM COUNTS FROM 100 TO 10,000 ; 82% OF THESE SAMPLES WERE REJECTED ORGANOLEPTICALLY AT THIS TIME. AT 273 K, COLONY-FORMING UNITS BEGAN TO APPROACH 10,000,000 AFTER 16 DAYS STORAGE, AT WHICH TIME 88% OF THE SAMPLES WERE ORGANOLEPTICALLY REJECTED. LIPOLYSIS OF PHOSPHOLIPIDS WAS OBSERVED IN LEG MUSCLES AND, TO A LESSER EXTENT, IN BREAST MUSCLES. FREE FATTY ACID LEVELS INCREASED MORE AT 279 K THAN AT 273 K, PARTICULARY AFTER 30 DAYS STORAGE. THIS STUDY DEMONSTRATES THAT LIPOLYSIS OCCURS ON CHILLED STORAGE OF CHICKEN MEAT CONCURRENT WITH OXIDATION AND THAT THESE CHANGES DO NOT APPEAR TO BE AS IMPORTANT AS BACTERIOLOGICAL FACTORS.

Details

  • Original title: CHANGES IN THE LIPID FRACTIONS AND BACTERIOLOGICAL COUNTS IN CHILLED BROILER MEAT.
  • Record ID : 1984-1510
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 63 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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