Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > P
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Preventing spoilage of poultry meat

Code: 9781838791964
U. S. National Poultry Center – USDA-ARS, USA

Chapter synopsis: The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packaging; bacteriocins, herbs and spices; high hydrostatic pressure and electrolyzed water. The chapter also says that low-dose irradiation, non-thermal dielectric barrier discharge plasma systems and oxygen absorbers are some of the techniques used to reduce microbial contamination and improve the shelf-life of poultry systems.

DOI: £25.00
Quantity:
Table of contents1 Introduction 2 Spoilage microorganisms 3 Extending the shelf-life of poultry meat: vacuum and modified atmosphere packaging (MAP) 4 Extending the shelf-life of poultry meat: bacteriocins, herbs and spices 5 Extending the shelf-life of poultry meat: high hydrostatic pressure (HPP) and electrolyzed water 6 Irradiation, non-thermal plasma and oxygen absorbers 7 Where to look for further information 8 References

Also in P

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings