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Factors affecting the quality of cold-stored poultry meat.

Czynniki ksztaltujace jakosc miesa drobiowago przechowywanego w warunkach chlodniczych.

Author(s) : KONDRATOWICZ J.

Type of article: Article

Summary

The quality of chilled poultry meat is affected by a variety of factors, including fowl species, post-slaughter management, carcass form (whole or divided into portions), kind and level of initial microbiological contamination, storage temperature, type of packaging, and the composition of protective gas mixtures. The paper discusses, based on the professional literature of the subject, the effects of environmental and postmortem conditions on the quality of cold-stored poultry meat.

Details

  • Original title: Czynniki ksztaltujace jakosc miesa drobiowago przechowywanego w warunkach chlodniczych.
  • Record ID : 2006-1869
  • Languages: Polish
  • Source: Chlodnictwo - vol. 41 - n. 3
  • Publication date: 2006/03

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