Share

FACTORS AFFECTING THE STORAGE ABILITY OF CHILLED CHICKENS.

[In Arabic. / En arabe.]

Author(s) : MOHAIZEE I. S. al-, DAWOOD A. B. A.

Summary

MICROBES ARE FOUND IN HUGE NUMBERS ON LIVING CHICKENS, THEIR FLESH CAN BE ALSO CONTAMINATED BY INSTRUMENTS USED IN THEIR PREPARATION OR BY PERSONS OR BY THE WATER USED FOR DEFEATHERING OR CHILLING. STUDIES REVEALED THAT FLESH EXPIRATION PERIOD IS CLOSELY CONNECTED WITH MICROBES INITIAL COUNTS. ALSO THE METHOD OF PACKAGING GREATLY AFFECTS THE KIND OF MICROBES AND EXPIRATION PERIOD AS WELL. CHICKENS STORED AT NEARLY 273 K (0 DEG C) WILL REMAIN FIT FOR HUMAN CONSUMPT K EXPIRATION PERIOD WILL BE 6-10 DAYS WHEN STORED AT 277-278 K (4-5 DEG C), BUT WHEN STORED AT 283 K (10 DEG C) DETERIORATION SYMPTOMS APPEAR IN A RATHER SHORT PERIOD, USUALLY 3-4 DAYS. MICROBES MOST RESPONSIBLE FOR SPOILAGE ARE OF THE BACTERIA BELONGING TO PSYCHROTROPHS SPECIALLY TO PSEUDOMONAS AND OTHER GENUSES SUCH AS AEROMONAS, ALCALIGENES, AND FLAVOBACTERIUM.

Details

  • Original title: [In Arabic. / En arabe.]
  • Record ID : 1989-2334
  • Languages: Arabic
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 3; 14 p.; 1 fig.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing