The spoilage flora and shelf‐life of duck carcasses stored at 2 or ‐ 1°c in oxygen‐permeable or oxygen‐impermeable film
| Autor: | Nerys M. Griffiths, Ella M. Barnes, C. S. Impey |
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| Rok vydání: | 1979 |
| Předmět: | |
| Zdroj: | British Poultry Science. 20:491-500 |
| ISSN: | 1466-1799 0007-1668 |
| DOI: | 10.1080/00071667908416611 |
| Popis: | 1. A comparison was made of” oven ready “ duck carcasses stored at 2 or — 1 °C and wrapped in either a low‐density oxygen‐permeable polyethylene film or a heat‐shrunk oxygen‐impermeable film. 2. At spoilage the main organisms at 2 and — 1 °C on the carcasses wrapped in the oxygen‐permeable film were pseudomonads, producing unacceptable “off odours” when their numbers were >108/cm2. This occurred in about 10 d at 2 °C but in about 19 d at ‐ 1° C. 3. The effect of wrapping in the heat‐shrunk oxygen‐impermeable film was to delay or inhibit the growth of pseudomonads and thus extend the shelf‐life by more than 50% at either temperature. The predominant organisms isolated from the spoiling carcasses were atypical lactobacilli and enterobacteria. 4. Sensory assessment of the carcasses stored at — 1 °C by a trained panel indicated that, although less obvious “ off odours “ were produced by the micro‐organisms growing on the carcasses wrapped in the impermeable film, differences were detected at 33 d when the num... |
| Databáze: | OpenAIRE |
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