Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products

SUMMARY: Chlortetracycline, oxytetracycline and tetracycline, incorporated at 10 p/m in the ice slush used for cooling, were equally efficient in extending the storage life of eviscerated poultry which was subsequently frozen, thawed and stored at 1°. There was complete correlation between the sensory assessment of ‘off’odour and the total numbers of micro-organisms present when these were determined by taking bulk samples of skin from the area under the wing and of the surface tissue of the visceral cavity near the vent. Direct microscopical counts confirmed that the latter area was the most heavily contaminated part of the visceral cavity. Non-pigmented strains of Pseudomonas were the main spoilage organisms of untreated chickens but Achromobacter strains and yeasts were responsible for the spoilage of the chlortetracycline treated chickens. Fluorescence was only observed in spoiled chickens where pigmented strains of Pseudomonas occurred in significant numbers. Spoilage in both control and antibiotic treated poultry was accompanied by a rise in pH in the contaminated muscles, but for various reasons this change could not be used as a direct measure of the extent of the microbial contamination.

The effect of the tetracycline compounds on the storage life and microbiology of chilled eviscerated poultry

Summary: The skin contamination of poultry carcasses from 3 different processing plants was found to vary considerably on the 6 different sites sampled. The neck skin and to a less extent the back and near-vent sites were more heavily contaminated than 2 sites on the leg and 1 under the wing. Significantly (P < 0·001) lower counts were obtained when the organisms present were recovered at 4° than at 15 or 22°. Swabbing of the skin did not give as good recovery as when the skin sample was removed and shaken in a diluent with an abrasive material, but is adequate to indicate contamination where a nondestructive method is essential. When defrosting frozen carcasses, 2 h on the bench gave as good recovery as carcasses defrosted for 4 h.

Microbiological sampling of poultry carcasses.

CHICKEN should not only be free from pathogenic organisms; it should reach the consumer i a sound bacteriological condition. To achieve this aim involves many problems, both in the control of micro-organisms in the poultry processing plant and in the bacteriological techniques used for determining the condition of the processed chickens. Consideration of the latter problem shows that there is disagreement as to the correct sampling procedures and the portion of chicken to be sampled. The interpretation of results is also difficult, particularly with stored refrigerated chickens, where one is concerned both with organisms of focal origin and with those organisms (psychrophiles) which will grow rapidly at refrigerated temperatures and spoil the chicken.

Bacteriological problems in broiler preparation and storage.

Effect of Freezing, Thawing and Storing Broilers on Spoilage, Flavor and Bone Darkening

A Rapid Method for Determining Spoilage in Fresh Poultry Meat

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A Rapid Method for Determining Spoilage in Fresh Poultry Meat