Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876409" target="_blank" >RIV/62157124:16270/18:43876409 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16810/18:43876409

Výsledek na webu

<a href="http://dx.doi.org/10.1080/00071668.2018.1496399" target="_blank" >http://dx.doi.org/10.1080/00071668.2018.1496399</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/00071668.2018.1496399" target="_blank" >10.1080/00071668.2018.1496399</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

Popis výsledku v původním jazyce

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2 degrees C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O-2, 20% CO2 and MAP2: 70% N-2, 30% CO2).2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276).3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin.4. No difference was found between breast and thigh samples during the experiment.5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2.

Název v anglickém jazyce

Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres

Popis výsledku anglicky

1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2 degrees C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O-2, 20% CO2 and MAP2: 70% N-2, 30% CO2).2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276).3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin.4. No difference was found between breast and thigh samples during the experiment.5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

British Poultry Science

ISSN

0007-1668

e-ISSN

—

Svazek periodika

59

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

506-513

Kód UT WoS článku

000448014800004

EID výsledku v databázi Scopus

2-s2.0-85052053648