The shelf life of both refrigerated ground and mechanically deboned poultry meat was extended by 2 days using the resting cells of the starter cultures Pediococcus cerevisiae (Accel) and Lactobacillus plantarum (Lactacel DS). The microbial population of the treated sample was 10% of that of the control at the onset of "off-odor" in the control. The lactic acid bacteria (LAB) did not decrease the pH of the meat. Fluorescent psychrotrophic colonies were not detected in the treated samples, but were present in the control. P. cerevisiue in Buffered Brain Heart Infusion Broth (BBHI) inhibited Pseudomonas fluarescens and Pseudomonas putrefaciens more than Pseudomonas fragi L. plantarum in BBHI inhibited the growth of P. jluorescens and P fragi and caused P putrefaciens to lose its ability to form colonies on Tryptic Soy Agar. The meat starter cultures in BBHI totally inhibited the growth of Salmonella typhimurium and Staphylococcus aureus at 15°C. Using the "spot on the lawn" technique both LAB produced an antagonistic agent only against S. aureus.
To determine the effect of refreezing on broiler carcasses, three separate lots of commercially processed chickens were packaged in polyethylene bags and frozen at -18" or -30°C. At 2-4 day intervals they were thawed at room temperature for 7-8 hr (to 4°C internal). Random carcasses were removed for testing and the remainder refrozen, up to five times. Tests included taste paneling and visual observations for sliminess and bone discoloration, total moisture, TBA values, shear values and total viable counts. Total drip and total losses were also calculated. Results showed that taste panel scores for tenderness, juiciness, flavor and overall acceptability of roasted breast meat were not affected by five refreezings. Visual observations showed no appreciable increase in sliminess or bone discoloration due to repeated refreezings. Total drip increased but total loss (which included cooking losses) changed little after the first refreezing. Total moisture in the cooked product and shear values for dark meat showed no change, while shear values for light meat decreased. TBA values did not increase over those for the control until after four refreezings. It appears, from the results of this study, that poultry can be safely refrozen several times, providing the meat is handled properly.
Eggs have gained a reputation as being a source of salmonellae. Given that some hens are exposed to salmonellae, it is important to determine what the risk might be to human health. White Leghorn hens were inoculated with Salmonella typhimurium, since this organism is often mentioned as being a common isolate from eggs and egg products. The hens were inoculated either orally or intravenously via the basalic vein of the wing. The oral inoculation of S. typhimurium did not result in contamination of the egg shells or contents (yolk and albumen) even though the organisms were eliminated with the feces. Intravenous injection did not lead to fecal shedding of salmonellae nor could the organism be isolated from the shell or the egg contents.
In order to test the hypothesis that the zinc to copper ratio is an important factor in determining the plasma level of cholesterol (Klevay, L.M. 1973. Am. .I. Clin. Nutr. 26:1060-1068, White Leghorn laying hens were fed normal energy (2764 kcal/kg) and low energy (2470 kcal/kg) practical diets containing varied ratios of zinc to copper. The levels of zinc and copper used were selected such that neither was nutritionally limiting nor toxic. No significant differences were observed between the control diet (fed for 4 wk before commencing the actual experiment) or any of the experimental diets with the cholesterol levels averaging 13.3 mg/g for egg yolk and 84.1 mg% for the plasma examples.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.