Microbiological quality of poultry meat: a review
نویسندگان
چکیده
منابع مشابه
Microbiological quality of poultry meat on the Croatian market
This paper presents an investigation of the microbiological quality of poultry meat sold on the Croatian market. Bacteriological analysis was performed on 66 samples of fresh, retail-cut chicken meat (21 samples of chicken breasts without skin “fillet”, and 19 samples of chicken breasts with skin) and frozen ground chicken meat (26 samples). Samples were collected from retailers (kept in coolin...
متن کاملImpact of rearing conditions on the microbiological quality of raw retail poultry meat.
There is a gap in knowledge of microbiological quality in raw chicken products produced by nonconventional methods and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare the microbiological quality of conventionally and organically reared whole chicken and turkey carcasses purchased from 3 ret...
متن کاملGenetic Variability of Poultry Meat Quality
Poultry meat production has been very dynamic over the last decade and now occupies the second place in the world just after pork. At the same time, the marketing of poultry has been greatly diversified: if in the sixties in the USA only 17% of broilers were sold as parts or further processed products, it represented more than 90% in 1998 (Mandava and Hoogenkamp, 1999). The same trends are obse...
متن کاملMuscle Growth and Poultry Meat Quality Issues
Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristi...
متن کاملA Review: Influences of Pre-slaughter Stress on Poultry Meat Quality
Pre-slaughter conditions affect poultry meat quality. Therefore, stresses before slaughter like heat stress, struggle and shackling on the shackle line, crating and transport and feed withdrawal are very important for the poultry industry in respect of quality as well as welfare of the birds. However, exposure to heat in oxidative stress can in turn lead to cytotoxicity in meat type birds. Chic...
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ژورنال
عنوان ژورنال: Revista Brasileira de Ciência Avícola
سال: 2004
ISSN: 1516-635X
DOI: 10.1590/s1516-635x2004000300001