THE EFFECT OF THE TETRACYCLINE COMPOUNDS ON THE STORAGE LIFE AND MICROBIOLOGY OF CHILLED EVISCERATED POULTRY

Wiley - Tập 21 Số 2 - Trang 313-329 - 1958
Ella M. Barnes1, D. H. Shrimpton1
1Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge,and Department of Scientific and Industrial Research

Tóm tắt

SUMMARY: Chlortetracycline, oxytetracycline and tetracycline, incorporated at 10 p/m in the ice slush used for cooling, were equally efficient in extending the storage life of eviscerated poultry which was subsequently frozen, thawed and stored at 1°. There was complete correlation between the sensory assessment of ‘off’odour and the total numbers of micro‐organisms present when these were determined by taking bulk samples of skin from the area under the wing and of the surface tissue of the visceral cavity near the vent. Direct microscopical counts confirmed that the latter area was the most heavily contaminated part of the visceral cavity. Non‐pigmented strains of Pseudomonas were the main spoilage organisms of untreated chickens but Achromobacter strains and yeasts were responsible for the spoilage of the chlortetracycline treated chickens. Fluorescence was only observed in spoiled chickens where pigmented strains of Pseudomonas occurred in significant numbers. Spoilage in both control and antibiotic treated poultry was accompanied by a rise in pH in the contaminated muscles, but for various reasons this change could not be used as a direct measure of the extent of the microbial contamination.

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Tài liệu tham khảo

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Wiley

Tập 21 Số 2

313-329

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