MICROBIOLOGICAL AND SHELF-LIFE ASSESSMENT OF CHILLED EVISCERATED WHOLE CHICKEN BROILERS IN SAUDI-ARABIA

被引：14

作者：

ALMOHIZEA, IS ^{[1
]}

MASHHADI, AS ^{[1
]}

FAWWAL, A ^{[1
]}

ALSHALHAT, A ^{[1
]}

机构：

[1] NATL CTR AGR & WATER RES,FOOD SCI SECT,RIYADH,SAUDI ARABIA

来源：

BRITISH POULTRY SCIENCE | 1994年 / 35卷 / 04期

关键词：

D O I：

10.1080/00071669408417717

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

1. The microbiological quality and shelf Life of chicken carcasses marketed in Riyadh, Saudi Arabia were assessed. 2. The mean initial microbial counts (log(10) count/cm(2)) were 4.67, 4.14, 2.21, 2.78 and 2.96 for total aerobes, psychrotrophs, coliforms, Staphylococcus aureus and yeasts and moulds, respectively; these counts suggest a moderate level of contamination during processing. 3. Yeasts and moulds were present in relatively large numbers and constituted a considerable portion of the spoilage flora. 4. The mean shelf life of chicken broilers was 9.6, 6 and 4.4 d at 4, 7 and 10 degrees C, respectively. Storage at 4 degrees C resulted in better keeping than storage at 7 degrees C or 10 degrees C, while there was no significant difference between 7 degrees and 10 degrees C. 5. The initial totals of aerobes, psychrotrophs and yeasts and moulds were found to negatively correlate with shelf life.

引用

页码：519 / 526

页数：8

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