ShareEFFECT OF ACID SOLUTIONS ON THE STORAGE LIFE OF BROILERS.
[In German. / En allemand.]
Author(s) : RISTIC M., OSTHOLD W.
Type of article: Article
Summary
140 36-DAY BROILER CARCASSES WERE DIPPED 5, 10 OR 60 SEC IN SORBATE OR ACETIC ACID SOLUTIONS. AFTER FOUR DAY STORAGE OF CARCASSES AT 283 K (10 DEG C) AND 13 DAY STORAGE AT 275 K (2 DEG C),THE PH, COLOUR, MICROBIOLOGICAL QUALITY AND COOKING QUALITY OF CHICKEN MEAT WERE STUDIED. THE TYPE OF SOLUTION DOES NOT AFFECT THE ORGANOLEPTIC PROPERTIES OF MEAT BUT INCREASES STORAGE LIFE. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-196201.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-2485
- Languages: German
- Source: Fleischerei - vol. 35 - n. 12
- Publication date: 1984
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Precooling; Poultry; Microbiology; Meat; Chilling; Organoleptic property; Sorbate; Chicken; Immersion; Cooking; Colour; Acetic acid
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