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Contrôle de la qualité des morceaux de poulet emballés sous une atmosphère modifiée dans des conditions de température différentes. A. Indicateurs temps-température comme outils pour indiquer la qualité.

Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools.

Auteurs : SMOLANDER M., ALAKOMI H. L., RITVANEN T., et al.

Type d'article : Article

Résumé

The applicability of time-temperature indicators (TTIs) for the quality control of modified atmosphere packaged broiler chicken cuts was evaluated under various constant and variable temperature conditions. It was found that microbiological shelf life could be considerably improved when the cold chain was carefully maintained. Temperature had a critical effect on the amount of enterobacteriaceae, proteolytic bacteria, hydrogen sulphide producing bacteria and clostridia, the microbial groups that most affect the sensory quality. The results also indicate that TTIs seemed to be useful for evaluation of the quality of broiler chicken cuts.

Détails

  • Titre original : Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools.
  • Identifiant de la fiche : 2004-2359
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 15 - n. 3
  • Date d'édition : 04/2004

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