ABSTRACT

Introduction ................................................................................................................................. 206 Growth temperature classication ........................................................................................... 206 Factors affecting shelf life of fresh poultry .............................................................................. 207

Holding temperature ............................................................................................................. 207 Storage on ice .......................................................................................................................... 208 Evisceration ............................................................................................................................. 208 Initial bacterial load ............................................................................................................... 208 Breast meat color affects spoilage rate ................................................................................ 208 Other factors ............................................................................................................................ 209

Effect of storage temperature on generation times of bacteria found on broiler carcasses ....................................................................................................................................... 209

Cold storage temperatures .................................................................................................... 209 Elevated storage temperatures ............................................................................................. 209 Modeling the growth of spoilage bacteria on poultry at various storage temperatures ........................................................................................................................... 210

Bacteria involved in spoilage of poultry .................................................................................. 210 White spot spoilage ................................................................................................................ 212

The origin of psychrotrophic spoilage bacteria on broiler carcasses ................................... 213 Identication of spoilage ora on broilers held at elevated temperatures ......................... 214 Number of bacteria needed for spoilage ................................................................................. 215 Causes of spoilage defects ......................................................................................................... 215 Physical development of off-odor and slime formation........................................................ 216 Metabolic adaptation of spoilage bacteria to refrigeration temperatures........................... 217

Effect of cold storage on cellular lipids ............................................................................... 217 Effect of cold storage on lipase production ........................................................................ 217 Effect of cold storage on proteolytic activity ...................................................................... 217 Effect of cold storage on carbohydrate metabolism .......................................................... 217

Bacterial “conditioning” ............................................................................................................. 218 Effect of freezing on species of psychrotrophic bacteria ....................................................... 218 Survival of bacteria during storage .......................................................................................... 218 Effects of freezing on shelf life .................................................................................................. 219 Eliminating psychrotrophic spoilage bacteria from poultry ................................................ 219 Detecting populations of spoilage bacteria on poultry products.........................................222