Bacteriological profiles of dressed broilers at different conditions and frozen storage periods
Ehsan, M.A.;Rahman, M.S.(Bangladesh Agricultural University, Mymensingh, Bangladesh) | Chae, J.S.;Eo, S.K.;Lee, K.W.;Kim, I.S.;Yoon, H.A.;Lee, J.H.(Chonbuk National University, Jeonju, Republic of Korea)E-mail:johnhlee@chonbuk.ac.kr
This study was conducted to determine the incidence of microorganisms associated with dressed broiler with intact skin and without skin at different frozen storage periods such as 0, 10, 20, 30 days and to demonstrate the role of packaging and pretreatment chilling on the changes of carcass quality. The values of total viable count (TVC), total coliform count (TCC), total streptococcal count (TStC) and total staphylococcal count (TSC) were determined for meat samples of thigh and breast and swab samples of visceral surfaces of the broilers with intact skin and without skin.
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