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Microbial and sensory quality of refrigerated market fryers.

Author(s) : CHEN Y., WOODBURN M. J., KELSEY M. W.

Type of article: Article

Summary

Equal numbers of dressed, bagged whole frying chickens were purchased in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3 deg C for 6 d. Sensory evaluation was done by trained panelists. The flavour and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. Results are given and discussed.

Details

  • Original title: Microbial and sensory quality of refrigerated market fryers.
  • Record ID : 1993-0321
  • Languages: English
  • Source: Journal of Food Protection - vol. 54 - n. 9
  • Publication date: 1991/09
  • Document available for consultation in the library of the IIR headquarters only.

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