STABILITY OF VACUUM COOK-IN-BAG TURKEY BREAST ROLLS DURING REFRIGERATED STORAGE.

Type of article: Article

Summary

VACUUMPACKAGED, UNCURED TURKEY BREAST ROLLS PREPARED BY THE COOK-IN-BAG PROCESS WERE EVALUATED FOR PHYSICO-CHEMICAL AND MICROBIOLOGICAL STABILITY DURING 87 DAYS AT 277 K (4 DEG C) TOTAL PRODUCT WEIGHT, DRAINED WEIGHT, PH, NONPROTEIN NITROGEN AND TENSILE STRENGTH WERE NOT SIGNIFICANTLY AFFECTED BY STORAGE. SHEAR STRENGTH DECREASED WHILE THIOBARBITURIC ACID NUMBERS INCREASED SLIGHTLY. COLOUR VALUES OF TURKEY SLICES VARIED INCONSISTENTLY. NO PSYCHROTROPHIC AEROBIC COLONY FORMING UNITS WERE DETECTED. MESOPHILIC ANAEROBE COUNTS WERE HIGHER IN THE MEAT CORE THAN ON THE SURFACE, THUS PRECAUTIONS SHOULD BE TAKEN TO INSURE VACUUM COOK-IN-BAG POULTRY PRODUCTS ARE NOT TEMPERATURE ABUSED.

Details

Original title: STABILITY OF VACUUM COOK-IN-BAG TURKEY BREAST ROLLS DURING REFRIGERATED STORAGE.
Record ID : 1988-1923
Languages: English
Publication date: 1988
Source: Source: J. Food Sci.
vol. 53; n. 1; 1988.01-02; 46-48; 61; 4 fig.; 20 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Poultry
Keywords: Poultry; Microbiology; Vacuum; Meat; Chilling; Organoleptic property; Packaging; Turkey (poultry)