Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Lea, C. H.; Stevens, Barry J.H.; Smith, M. J.

doi:10.1080/00071666908415761

Cited by 17 publications

(9 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is based on the negative results of Lea, Pam & Jackson (1969), Lea, Stevens & Smith (1969), Fishwick & Lea (1969), Griffiths & Lea (1969) , using chicken mince inoculated with the Ps. This is based on the negative results of Lea, Pam & Jackson (1969), Lea, Stevens & Smith (1969), Fishwick & Lea (1969), Griffiths & Lea (1969) , using chicken mince inoculated with the Ps.…”

Section: Discussionmentioning

confidence: 99%

Extracellular Enzymic Activity of Poultry Spoilage Bacteria

Barnes

Melton

1971

Journal of Applied Bacteriology

View full text Add to dashboard Cite

The extracellular enzymic activity has been studied of 224 strains of bacteria isolated mainly at 1° from spoiling chickens and turkeys and from poultry processing plants. The isolates comprised 44 strains of pigmented Pseudomonas, 57 strains of nonpigmented Pseudomonas, 29 strains of Ps. putrefaciens, 50 strains of oxidase positive Acinetobacter and 44 strains of oxidase negative Acinetobacter. None of the strains showed any significant activity against dextrin, starch, glycogen, inulin, dextran, xylan or pectin. Proteolytic activity was found mainly amongst 2 groups of pigmented pseudo‐monads, and Ps. putrefaciens. Nuclease activity was found particularly amongst strains of Ps. putrefaciens and the oxidase negative Acinetobacter strains isolated from spoiling poultry. Almost all of the strains showed lipolytic activity when tested with tributyrin and a proportion of strains could also attack chicken fat. This latter property was particularly evident amongst the nonpigmented Pseudomonas strains.

show abstract

Section: Discussionmentioning

confidence: 99%

Extracellular Enzymic Activity of Poultry Spoilage Bacteria

Barnes

Melton

1971

Journal of Applied Bacteriology

View full text Add to dashboard Cite

show abstract

“…A major point of interest in the present work on chicken has been the comparatively large differences found between the nucleotide compositions of post-rigor breast and leg muscle, differences which, together with differences in free amino acids (Lea et al, 1969) and lactic acid, could contribute significantly to their marked differences in flavour. On the other hand, the effects on the nucleotides of chicken muscle of the particular micro-organisms studied were smaller than the effects of autolysis, and much smaller than the initial differences between the two types of muscle.…”

Section: Resultsmentioning

confidence: 98%

“…Preparation, inoculation, storage and sampling of the minced chicken breast and leg muscle used have already been described (Lea et al, 1969).…”

Section: Methodsmentioning

confidence: 99%

“…As indicated in the first paper of this series (Lea, Stevens and Smith, 1969) changes in the muscle ribonucleotides are among the more significant of those occurring in flesh foods post mortem. Much of the published work to date has been on fish (Saito and Arai, 1958;Jones and Murray, 1962) and the subject has recently been reviewed by Jones (1967a, b).…”

Section: Introductionmentioning

confidence: 96%

See 1 more Smart Citation

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Stevens

Lea

1969

British Poultry Science

Self Cite

View full text Add to dashboard Cite

A pigmented strain of Pseudomonas and Pseudomonas putrefaciens grown on minced chicken breast muscle (pectoral proper and supra coracoid) and leg muscle (those covering the femur, fibula and tibia) at 1° C to counts of 10 8 -10 9 /g produced changes in the nucleotides that were smaller than those due to autolysis and much smaller than the initial differences between the two types of muscle. The likely effects of nucleotide changes on flavour are discussed.

show abstract

“…It seemed likely, therefore, that changes in the volatile compounds obtainable from raw muscle might be accelerated in the presence of micro-organisms. The origin and treatment of the birds have already been described (Lea, Stevens and Smith, 1969).…”

Section: Introductionmentioning

confidence: 98%

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C

1969

British Poultry Science

Self Cite

View full text Add to dashboard Cite

Changes in the volatile constituents of raw chicken muscle resulting from aseptic autolysis and from the growth of micro-organisms in pure culture at 1° C have been studied. Of 37 gas chromatographic peaks measured, 30 were tentatively identified and 14 confirmed by mass spectra. Ethanol was by far the largest individual component, accounting for 70-90 per cent of the total chromatogram area. Pigmented Pseudomonas and Pseudomonas putrefaciens both produced small and inconsistent changes, which were usually less than those resulting from autolysis. Small amounts of dimethyl sulphide resulted from the growth of Pseudomonas putrefaciens.

show abstract

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Cited by 17 publications

References 21 publications

Extracellular Enzymic Activity of Poultry Spoilage Bacteria

Extracellular Enzymic Activity of Poultry Spoilage Bacteria

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C

Contact Info

Product

Resources

About