Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C
- 1 July 1969
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 10 (3) , 243-246
- https://doi.org/10.1080/00071666908415765
Abstract
The growth of pigmented Pseudomonas or of Pseudomonas putrefaciens to counts of 106‐107/g over a period of 3–5 d at 1° C had no influence on the flavour of the cooked meat when compared with meat that had been stored for similar times under aseptic conditions.Keywords
This publication has 5 references indexed in Scilit:
- Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° CBritish Poultry Science, 1969
- Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° CBritish Poultry Science, 1969
- Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° CBritish Poultry Science, 1969
- Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° CBritish Poultry Science, 1969
- DETERMINATION OF PALATABILITY CHANGES OCCURRING IN FROZEN POULTRY1Journal of Food Science, 1948