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A review on microbiological aspects of dressed chicken.
Panda, P. C. (1975) A review on microbiological aspects of dressed chicken. Indian Food Packer, 29. pp. 14-20.
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Abstract
Research in the area of poultry science has brought out certain improvements in breeding, nutrition, disease control, management, processing, packing and distribution. Parallel with these advancements the demand for various processed poultry products have also increased at a steady rate. Today, the non-vegetarian consumers in addition to eviscerated cut up and tray packed chicken are looking ahead for various convenience items such as poultry roll, streaks, roasts etc. While attempting to produce these items to satisfy the requirements of the consumers, the products are bound to undergo certain amount of handling and processing. The more the product undergoes handling and processing the greater are the chances for it to get contaminated with pathogens and spoilage organisms. Moreover, once a perishable product like chicken is loaded with excessive organisms it becomes undesirable not only from the point of view of public health but also from storage and aesthetic principles. Keeping this in view the present review has been written with an aim to pin point the various sources of contamination of dressed chicken, determine the composition of microflora present on it and their significance in relation to human health and how best they can be voided while processing and distribution.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | contamination, dressed chicken, microorganisms |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Apr 2012 05:42 |
| Last Modified: | 26 Apr 2012 05:42 |
| URI: | http://ir.cftri.res.in/id/eprint/2566 |
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