| Popis: |
THE complaint is occasionally heard that chickens or turkeys obtained from commercial storage or frozen food lockers were found to be rancid. The fact that large numbers of frozen birds are satisfactorily preserved in storage would indicate that rancidity develops to an objectionable extent only in special cases or under unusual conditions. It might be expected that with the rapid expansion of the practice of evisceration, the problem of rancidity would become more serious, because of the greater area of tissue exposed to the air. Cook and White (1939) have investigated the development of rancidity in chickens in frozen storage. They reached the conclusion that at a temperature of 7.5°F., rancidity did not develop rapidly enough to present a problem during the normal storage period. However, after 25 months storage at this temperature, they found peroxide values indicative of incipient rancidity. The development of a fishy flavor in chickens and . . . |
