MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 3. EFFECT OF STORAGE TEMPERATURE ON THE MICROBIAL ASSOCIATION OF POULTRY CARCASSES.

Author(s) : REGEZ P.

Type of article: Article

Summary

POULTRY CARCASSES PACKED IN POLYETHYLENE BAGS WERE STORED AT 273, 277, 283, 288 AND 293 K (0, 4, 10, 15 AND 20 DEG C) AND COMPOSITION AS WELL AS DEVELOPMENT OF BACTERIAL FLORA WERE STUDIED. THE SPOILAGE FLORA CONSISTED OF 60 TO 80% OF PSEUDOMONADS AT 273 AND 277 K ; ITS PROPORTION WAS REDUCED TO 40% AT 283 K AND AT 293 K THEYWERE NO MORE DETECTABLE. AT 273 K BROCHOTHRIX THERMOSPHACTA GREW MORE RAPIDLY THAN ENTEROBACTERIACEAE. AT 277 K GROWTH WAS SIMILAR ; AT 283, 288 AND 293 K THERE WAS A FASTER INCREASE OF THE ENTEROBACTERIACEAE. OFF-ODOURS WERE NOTICEABLE AT TOTAL COLONY COUNTS OF ABOUT 10 MILLIONS CFU/CM2 INDEPENDENT OF STORAGE TEMPERATURES.

Details

Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 3. EFFECT OF STORAGE TEMPERATURE ON THE MICROBIAL ASSOCIATION OF POULTRY CARCASSES.
Record ID : 1989-1429
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
Publication date: 1988

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Poultry
Keywords: Poultry; Microbiology; Meat; Chilling; Organoleptic property; Chicken; Packaging