Review: Application of science and technology to poultry meat processing

Jones, J. M.

doi:10.1111/ijfs1986216663

Cited by 13 publications

(1 citation statement)

References 57 publications

(61 reference statements)

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“…As poultry has frequently been the cause of food transmitted enteric infections, meticulous attention is being paid to both 'competitive exclusion' of pathogens from slaughtered animals (Goren et al, 1984) and to the marked improvement of slaughter hygiene (Jones, 1986). However, it has now been convincingly established that neither of these interventions alone, however effective they may be, can be relied upon to assure delivery of a consistently pathogen-free bird to the consumer.…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid treatment during processing on the sensory quality and lactic acid content of fresh broiler chickens

Marel

Vries

Logtestijn

et al. 1989

Int J of Food Sci Tech

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Microbial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the organoleptic quality of the product. Lactic acid treatment results in an increased acid concentration in the skin, with no increase in lactic acid concentration in the underlying muscle tissue. Differences in sensory quality were only found in appearance of the carcasses, the controls being identified as discoloured. A preference test did not show any difference in lactic acid treated and untreated grilled legs.

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Section: Introductionmentioning

confidence: 99%