PL EN
Ocena jakości mięsa drobiowego i jego przetworów pakowanych próżniowo
 
Więcej
Ukryj
 
Rocz Panstw Zakl Hig 1997;48(2):193-200
 
SŁOWA KLUCZOWE
STRESZCZENIE

ABSTRACT

The aim of study was to evaluate the quality of poultry meat, roasted and smoked chicken and poultry pie packing under low and high vacuum. All investigated products were stored at +4°C and evaluated by microbiological analysis. It was showed that packing under low and high vacuum inhibited development of aerobic microorganisms, proteolytic bacteria, yeasts and moulds. Vacuum-packaged storage of poultry meat and its products stimulated activity of anaerobic, nonsporeforming bacteria. The fast spoilage of fresh poultry meat was observed both under vacuum and conventional storage. The microbiology quality of poultry products depended on technology of production and microbiological quality of raw material.

eISSN:2451-2311
ISSN:0035-7715
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