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Microbial characteristics of flaked and colour-modified turkey thigh meat.

Author(s) : PRUETT W. P. Jr, GRAHAM P. P., MARCY J. A., et al.

Type of article: Article

Summary

Aerobic, psychrotrophic, and coliform analyses were conducted on intact thigh (IT) before processing and on flaked turkey (FT) and colour-modified turkey (CMT) held up to 5 days at 3 deg C and for 30 days at -20 deg C. Aerobic and psychrotrophic counts were not different between IT and 1-day FT or between FT and CMT at any sampling interval. Mean coliform levels in FT did not differ from those in CMT after 1 day at 3 deg C. Properly performed flaking and colour modification do not compromise the microbial quality of turkey.

Details

  • Original title: Microbial characteristics of flaked and colour-modified turkey thigh meat.
  • Record ID : 1993-0983
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 3
  • Publication date: 1992/05
  • Document available for consultation in the library of the IIR headquarters only.

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