RELATIONSHIP OF MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY OF RAW BROILER MEAT DURING COLD STORAGE.

Type of article: Article

Summary

THE PURPOSE OF THIS STUDY WAS TO DETERMINE WHETHER 2-THIOBARBITURIC ACID (TBA) VALUES COULD BE USED TO PREDICT MICROBIOLOGICAL SPOILAGE OF POULTRY MEAT. MICROBIOLOGICAL COUNTS WERE SIGNIFICANTLY DIFFERENT FOR CONTROL AND INOCULATED SAMPLES ON EACH OF THE SAMPLING DAYS. HOWEVER, NO DIFFERENCE WAS OBSERVED BETWEEN THE TBA VALUE OF THE INOCULATED PRODUCT, WHICH HAD REACHED SPOILAGE LEVELS(100 MILLIONS CFU/GRAMME), AND THE CONTROL PRODUCT, WHICH WAS NOT SPOILED (LOWER THAN 10 MILLIONS CFU/GRAMME). THEREFORE, THE TBA TEST IS NOT AN ACCURATE PREDICTOR OF MICROBIOLOGICAL SPOILAGE OF POULTRY MEAT.

Details

Original title: RELATIONSHIP OF MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY OF RAW BROILER MEAT DURING COLD STORAGE.
Record ID : 1990-1494
Languages: English
Source: Br. Poult. Sci. - vol. 68 - n. 9
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Microbiology; Measurement; Meat; Chilling; Hygiene