INFLUENCE OF PACKAGING ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHANGES IN CHILL-STORED TURKEY PORTIONS.

Type of article: Article

Summary

TURKEY BREAST FILLETS AND DRUMSTICKS WERE WRAPPED IN OXYGEN-PERMEABLE POLYETHYLENE FILM OR VACUUM PACKS AND STORED AT 274 K (1 DEG C). VACUUM PACKED COOKED BREAST FILLETS WERE SPOILED AFTER 25 DAYS WHILE THOSE IN FILM DEVELOPED ODOURS AFTER 14 DAYS. PSEUDOMONADS WERE THE PREDOMINANT MICROORGANISM FOUND ON FILM PACKED PORTIONS AT SPOILAGE WHEREAS BACTERIA RESEMBLING LACTOBACILLI WERE FOUND ON VACUUM PACKED SAMPLES. RATES OF PROTEOLYSIS WERE HIGHEST IN VACUUM PACKED BREAST FILLETS.

Details

Original title: INFLUENCE OF PACKAGING ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHANGES IN CHILL-STORED TURKEY PORTIONS.
Record ID : 1983-1847
Languages: English
Source: Br. Poult. Sci. - vol. 23 - n. 1
Publication date: 1982

Links

See other articles in this issue (2)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Poultry
Keywords: Poultry; Microbiology; Vacuum; Meat; Chilling; Organoleptic property; Pseudomonas; Proteolysis; Chemical property; Packaging; Turkey (poultry)