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Keeping quality of cold-stored turkey meat.

Trwalosc miesa indykow w warunkach chlodniczych.

Author(s) : KONDRATOWICZ J., KULO Z., BURCZYK E.

Type of article: Article

Summary

A fast rate of quality deterioration of chilled poultry meat is caused by a variety of factors, including post-slaughter management, chilling method, growth of aerobic putrefactive and pathogenic microflora, activity of tissue and bacterial enzymes, meat surface getting dry as well as oxidation of hem pigments. The processes of lipid oxidation as well as storage temperature and technology are also of primary importance under conditions of prolonged cold storage. Studies aimed at improving the existing storage methods are conducted in order to inhibit the effects of the above factors and to extend the shelf-life of fresh turkey meat.

Details

  • Original title: Trwalosc miesa indykow w warunkach chlodniczych.
  • Record ID : 2007-1667
  • Languages: Polish
  • Source: Chlodnictwo - vol. 42 - n. 3
  • Publication date: 2007

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