ShareSummary
WHEN THE GIBLETS ARE STORED AT 274 K (1 DEG C), UNDER A POLYETHYLENE FILM, OFF-FLAVOURS APPEAR AFTER 11 TO 14 DAYS. NECKS DETERIORATE MORE QUICKLY THAN GIZZARDS, LIVERS AND HEARTS. THE PREDOMINATING FLORA IS PSEUDOMONAS. THE CHLORINATION OF TREATMENT WATER AND IMMERSION IN A POTASSIUM SORBATE SOLUTION EXTENDS THE STORAGE LIFE OF GIBLETS. (Bull. bibliogr. CDIUPA, FR., 147730.
Details
- Original title: SHELF LIFE AND SPOILAGE OF COMMERCIALLY-PROCESSED CHICKEN GIBLETS.
- Record ID : 1982-0873
- Languages: English
- Source: Br. Poult. Sci. - vol. 21 - n. 5
- Publication date: 1980
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Poultry - Keywords: Poultry; Plastic; Microbiology; Chilling; Organoleptic property; Pseudomonas; Immersion; Film; Packaging
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EXTENDING THE SHELF LIFE OF CHICKEN BROILER MEAT.
- Author(s) : IKEME A. I.
- Date : 1982
- Languages : English
- Source: Br. Poult. Sci. - vol. 61 - n. 11
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INFLUENCE OF PACKAGING ON MICROBIOLOGICAL, CHEM...
- Author(s) : JONES J. M.
- Date : 1982
- Languages : English
- Source: Br. Poult. Sci. - vol. 23 - n. 1
View record
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INFLUENCE OF CHILL PACKAGING AND BRINE CHILLING...
- Author(s) : JANKY D. M., SALMAN H. K.
- Date : 1986
- Languages : English
- Source: Br. Poult. Sci. - vol. 65 - n. 10
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INFLUENCE OF THE WATER COOLING OF FRESH BROILER...
- Author(s) : RISTIC M.
- Date : 1982/04
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 2
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EFFECT OF CHILLING BROILER CARCASSES WITH RECON...
- Author(s) : CHANG Y. H., SHELDON B. W.
- Date : 1989
- Languages : English
- Source: Br. Poult. Sci. - vol. 68 - n. 5
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