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SHELF LIFE OF CHILLED POULTRY AFTER VARIOUS SCALDING AND CHILLING TREATMENTS.

[In German. / En allemand.]

Author(s) : MULDER R. W. A. W., BOLDER N. M.

Type of article: Article

Summary

AN EXPERIMENT WAS CARRIED OUT WITH BROILERS WHICH WERE PROCESSED UNDER THE FOLLOWING CONDITIONS: THE SCALDING TEMPERATURE VARIED: 323 AND 330 K (50 AND 57 DEG C) AND THE CHILLING PROCEDURE VARIED (AIR, WATER AND EVAPORATIVE CHILLING). THE CARCASSES WERE STORED AT 273 K (0 DEG C) AND THE BACTERIOLOGICAL SHELF LIFE WAS ESTIMATED. THE INITIAL CONTAMINATION LEVEL OF HIGH SCALDED POULTRY WAS HIGHER THAN OF LOW SCALDED POULTRY, THE DIFFERENCE IN SHELF LIFE APPEARED NOT TO BE SIGNIFICANT. NO DIFFERENCE IN SHELF LIFE WAS FOUND AS A CONSEQUENCE OF CHILLING PROCEDURES. PLATE COUNTS AT 275 K (2 DEG C) SHOWED GOOD CORRELATO D COUNTS AT CEPHALORIDINE CETRIMIDE AGAR AT 298 K (25 DEG C).

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-1411
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 1
  • Publication date: 1987/01
  • Document available for consultation in the library of the IIR headquarters only.

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