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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 4. EFFECT OF SLAUGHTERING PROCEDURES ON THE MICROBIAL ASSOCIATION OF POULTRY CARCASSES.

Author(s) : SCHMITT R. E., GALLO L., SCHMIDT LORENZ W.

Type of article: Article

Summary

A COMPARATIVE INVESTIGATION WAS MADE ON AIR-AND IMMERSION-CHILLED BROILERS FROM SLAUGHTERING TO FINAL STORAGE AT 277 K (4 DEG C). SCALDING, EVISCERATION AND SPRAY WASHING HAD THE GREATEST INFLUENCE ON THE MICROBIAL LOAD. THE SPIN CHILLER REDUCED THE INITIAL TOTAL AEROBIC COUNT OF APPROXIMATELY 10,000/CM2 BY ABOUT 70%. AIR-CHILLED CARCASSES SHOWED INSTEAD AN INCREASE TO ABOUT 200,000 CFU/CM2 IN AN OVERNIGHT. GRAM POSITIVE BACTERIA CONSTITUTED 75% OF THE FLORA. SLAUGHTERING TECHNIQUES HAD NO INFLUENCE ON THE SHELF LIFE OF COLD STORED CARCASSES, SINCE PSEUDOMONADS DOMINATED THE BACTERIAL FLORA ALREADY AFTER 4 DAYS OF STORAGE.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 4. EFFECT OF SLAUGHTERING PROCEDURES ON THE MICROBIAL ASSOCIATION OF POULTRY CARCASSES.
  • Record ID : 1989-1430
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
  • Publication date: 1988

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