| Popis: |
THE use of subjective factors such as odor and slime to assess the quality of refrigerated poultry generally have been considered indispensable. However, an objective measurement of quality may be not only desirable but also preferable. Although it would be ideal for the objective measurements to indicate keeping quality, the time since the broilers were killed or any alteration from the original condition, it is realized that any freshness test no matter how objective, can only suggest relative changes from the fresh-killed state. The literature has numerous articles dealing with the evaluation of quality, freshness, and shelf life of fish, meat, and poultry products. In general, these evaluations and/or tests have been divided into at least three categories, namely:—chemical, physical, and microbiological. In most instances these tests have been fairly complex, not sufficiently specific, and time consuming. The present work is an adaptation of the Kurtzman and Snyder (1960)… |
