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| Titel: |
Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C |
| Auteur: |
Lea, C. H. Stevens, B. J. H. Smith, M. J. |
| Verschenen in: |
British poultry science |
| Paginering: | Jaargang 10 (1969) nr. 3 pagina's 203-217 |
| Jaar: |
1969-07 |
| Inhoud: |
Changes in pH and in the free amino acid content of chicken breast and leg muscle inoculated with micro-organisms in pure or mixed culture and stored at 1° C have been measured. Control experiments with aseptically prepared antibiotic-treated samples separated the effects of autolysis from those attributable to the bacteria. A pigmented strain of Pseudomonas and Pseudomonas putrefaciens at counts up to 108 organisms/g produced smaller effects than autolysis, but somewhat larger changes resulted from the growth to 109/g of the pigmented Pseudomonas and, particularly, of a mixed culture of the two bacteria with three others normally present on chill-stored chicken. The possible effects of these changes on flavour are discussed. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 1 van 13 gevonden artikelen
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