Spoilage association of chicken skin

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Spoilage association of chicken skin.

The bacterial succession on the skin of broiler chicken carcasses stored at 2 degrees C was traced, and the ability of representative isolates to produce off-odors was determined by using sterile leg and breast muscle sections. Off-odors were identified by olfactory and chemical means. The inability of peptone-iron agar to detect sulfide-producing strains was noted.

متن کامل

Spoilage association of chicken leg muscle.

The ability of pure cultures of bacteria isolated from spoiling chicken leg muscle to produce strong off-odors was tested by using sterile leg muscle sections. Changes in the flora during storage and the incidence and identity of organisms capable of producing strong off-odors were noted.

متن کامل

Spoilage association of chicken breast muscle.

The ability of pure cultures of bacteria isolated from spoiling chicken breast muscle to produce strong off-odors was tested by using sterile breast muscle sections. The incidence of organisms capable of producing strong off-odors and changes in flora during storage of naturally spoiling muscle at 2 C was traced, and the relationship between bacterial type and off-odor production was noted.

متن کامل

Effect of Chitosan as a Biological Sanitizer for Salmonella Typhimurium and Aerobic Gram Negative Spoilage Bacteria Present on Chicken Skin

Two experiments were conducted to evaluate the effect of chitosan as a biological sanitizer on chicken skin during storage. For experiment 1 (two trials) five skin samples of equal size were dipped into a solution containing 10 cfu/mL of Salmonella Typhimurium (ST) for 30s. Skin samples were then removed 6 and dipped into a solution containing PBS or 0.5% chitosan for 30s. In experiment 2, aero...

متن کامل

Survival of Campylobacter jejuni in chicken meat, chicken skin and chicken liver at low temperatures.

The aim of this study was to determine survival of Campylobacter jejuni (C. jejuni) in chicken meat, chicken skin medallions and chicken liver contaminated with this bacterium at +4 °C and -20 °C, after 24 hours of incubation. The survival of C. jejuni at +4 °C, -20 °C in chicken meat, chicken skin medallions and chicken liver were examined after 24 hours of incubation with C. jejuni. All sampl...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Applied and Environmental Microbiology

سال: 1979

ISSN: 0099-2240,1098-5336

DOI: 10.1128/aem.37.3.399-401.1979