Chapter 32. Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch32
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
Vihavainen, E. J. and Björkroth, J. (2010) Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch32
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- microbial ecology and spoilage of poultry meat and poultry meat products;
- off-odors and off-flavors, slime formation, color and texture changes, and gas formation - very typical bacterial spoilage changes;
- Shewanella putrefaciens - gram-negative organisms associated with spoilage of aerobically stored poultry
Summary
This chapter contains sections titled:
Concept of a specific food spoilage organism
Microbial ecology in a poultry meat environment
Tracing specific spoilage bacteria in poultry slaughtering and meat processing
References