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MICROBIOLOGICAL PROFILE OF CHICKEN PATTY PRODUCTS CONTAINING BROILER GIBLETS.

Author(s) : COX N. A.

Type of article: Article

Summary

THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT PATTIES AS AFFECTED BY THE INCORPORATION OF 10% BROILER GIBLETS WAS EVALUATED. TOTAL AEROBIC, COLIFORM, ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, AND KF STREPTOCOCCAL COUNTS AND SALMONELLA ANALYSES WERE DETERMINED ON INGREDIENTS AND PATTY PRODUCTS INITIALLY AND AFTER STORAGE AT 275 AND 263 K (2 AND -10 DEG C). SALMONELLA WAS ISOLATED FROM ALL INGREDIENTS EXCEPT SKINLESS THIGH MEAT AND FROM 75% OF ALL PATTY PRODUCTS BEFORE, DURING, AND AFTER STORAGE AT 263 K. ESCHERICHIA COLI AND S AUREUS WERE NOT DETECTED IN ANY OF THE PATTY PRODUCTS AFTER 30 DAYS AT 263 K.

Details

  • Original title: MICROBIOLOGICAL PROFILE OF CHICKEN PATTY PRODUCTS CONTAINING BROILER GIBLETS.
  • Record ID : 1985-0185
  • Languages: English
  • Source: Br. Poult. Sci. - 62; 960-964; 6 tabl.; 14 ref.
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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