Characteristics of Microorganisms Associated With Hot-Packaged, Washed and Immersion Chilled Broilers
作者： A.S. ARAFA , T.C. CHEN
DOI: 10.3382/PS.0560918
关键词:
摘要: Abstract The shelf life and microbial characteristics of cut-up hot-packaged, washed immersion chilled broilers were investigated. Hot-packaging resulted in a 5 to 7 day increase as compared those which had been chilled. Washed parts an intermediate between the other two treatments. Physiological biochemical microflora from fresh showed that incidence groups was different among Alcaligenes Acbromobacter predominant psychrotrophs on poultry; while Staphylococcus hot-packaged parts. development pattern spoilage-type microorganisms similar broiler Pseudomonas followed by Enterobacter major genera isolated spoiled poultry meat.
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