Low Cost Sausage Preparation from Poultry by- Products and Broiler Meat
نویسندگان
چکیده
منابع مشابه
Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant.
Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties. Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species ide...
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In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods has been discussed.
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The aim of the study was to determine the occurrence of Listeria sp. in poultry meat and poultry meat products and estimate the prevalence of L. monocytogenes strains producing listeriolysin O. No listeria strain was detected in any of 50 examined heat-treated products. These bacteria were present in 43 out of 70 samples of raw poultry meat and 6 of Listeria strains were defined as L. monocytog...
متن کاملPSA Processing and Products: Poultry Meat Safety and Eggs
In four trials, lactic-acid-producing bacterial cultures were applied to the skin of live broilers 24 h before slaughter to determine whether inoculation of the cultures could affect the numbers of bacteria that are normally found on the skin of processed broiler carcasses. The cultures contained 10,000 to 100,000 cfu/mL and were sprayed in 250 mL of a pH 6.0 nutrient medium (including glucose,...
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Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with optimized level of non meat extenders viz sorghum flour, barley flour and pressed rice flour at 5%, 10% and 5% respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2019
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2019.812.075