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Characterisation of fresh meat spoilage: microbiological and biochemical freshness parameters of poultry stored under different temperature conditions.

Charakterisierung des Verderbs von Frischfleisch - Veränderung mikrobiologischer und biochemischer Parameter von Geflügelfleisch bei unterschiedlichen Lagertemperaturen.

Author(s) : KREYENSCHMIDT J., LOHMEYER K., STAHL N.

Type of article: Article

Summary

The shelf life of fresh meat is limited by microbiological, sensory and biochemical changes. Temperature is a critical control point in HACCP-concepts. Time-Temperature-Integrators (TTIs) indicate the temperature history and quality status of the food they are attached to. However, this requires the time-temperature-reaction of the TTIs to be similar to the spoilage of food. Reference data for fresh poultry were determined to generate the TTI profile. Therefore poultry was stored under different temperature conditions up to the end of shelf life. Characterisation of meat spoilage was made by using different freshness parameters. In addition to constant storage temperatures (2, 4, 10, 15 and 20 °C) even the impact of fluctuating temperatures was studied.

Details

  • Original title: Charakterisierung des Verderbs von Frischfleisch - Veränderung mikrobiologischer und biochemischer Parameter von Geflügelfleisch bei unterschiedlichen Lagertemperaturen.
  • Record ID : 2004-1273
  • Languages: German
  • Source: Fleischwirtschaft - vol. 82 - n. 10
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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