scholarly journals Effect of Spray-Washing Uneviscerated Carcasses on Microbiological Quality of Hot-Boned Poultry Meat Harvested After Reduced Processing

1984 ◽  
Vol 63 (4) ◽  
pp. 661-663 ◽  
Author(s):  
H.S. LILLARD ◽  
D. HAMM ◽  
J.E. THOMSON
Keyword(s):  
Microbiological Quality ◽  
Poultry Meat

scholarly journals Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2723
Author(s):  
Evgenia D. Spyrelli ◽  
Christina Papachristou ◽  
George-John E. Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Support Vector Machines ◽  
Discriminant Analysis ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Support Vector ◽  
Classification Models ◽  
Pseudomonas Spp ◽  
Vector Machines ◽  
Ft Ir

Fourier transform infrared spectroscopy (FT-IR) and multispectral imaging (MSI) were evaluated for the prediction of the microbiological quality of poultry meat via regression and classification models. Chicken thigh fillets (n = 402) were subjected to spoilage experiments at eight isothermal and two dynamic temperature profiles. Samples were analyzed microbiologically (total viable counts (TVCs) and Pseudomonas spp.), while simultaneously MSI and FT-IR spectra were acquired. The organoleptic quality of the samples was also evaluated by a sensory panel, establishing a TVC spoilage threshold at 6.99 log CFU/cm2. Partial least squares regression (PLS-R) models were employed in the assessment of TVCs and Pseudomonas spp. counts on chicken’s surface. Furthermore, classification models (linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), support vector machines (SVMs), and quadratic support vector machines (QSVMs)) were developed to discriminate the samples in two quality classes (fresh vs. spoiled). PLS-R models developed on MSI data predicted TVCs and Pseudomonas spp. counts satisfactorily, with root mean squared error (RMSE) values of 0.987 and 1.215 log CFU/cm2, respectively. SVM model coupled to MSI data exhibited the highest performance with an overall accuracy of 94.4%, while in the case of FT-IR, improved classification was obtained with the QDA model (overall accuracy 71.4%). These results confirm the efficacy of MSI and FT-IR as rapid methods to assess the quality in poultry products.

scholarly journals Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat

2018 ◽  
Vol 70 (4) ◽  
pp. 1325-1332 ◽  
Author(s):  
T.A. Julião ◽  
A.M. Cortezi ◽  
G.A.M. Rossi ◽  
L.F. D’Abreu ◽  
J.C.C. Balieiro ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Potable Water ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Pressurized Water ◽  
Cleaning System ◽  
Conveyor Belts

ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.

scholarly journals Quality problems in mechanically separated meat

2019 ◽  
Vol 75 (01) ◽  
pp. 6157-2019
Author(s):  
BEATA ŁASZKIEWICZ ◽  
PIOTR SZYMAŃSKI ◽  
DANUTA KOŁOŻYN-KRAJEWSKA
Keyword(s):  
Soft Tissue ◽  
Microbiological Quality ◽  
Raw Material ◽  
Poultry Meat ◽  
Industrial Practice ◽  
Beef Carcasses ◽  
Microbiological Stability ◽  
Mechanical Separation ◽  
Mechanically Separated Meat

Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin

1998 ◽  
Vol 15 (4) ◽  
pp. 407-414 ◽  
Author(s):  
J. Yuste ◽  
M. Mor-Mur ◽  
M. Capellas ◽  
B. Guamis ◽  
R. Pla
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Poultry Meat

Microbiological Quality of Retail Poultry Carcasses in Spain

2001 ◽  
Vol 64 (12) ◽  
pp. 1961-1966 ◽  
Author(s):  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA ◽  
MARÍA del CAMINO GARCÍA-FERNÁNDEZ ◽  
BENITO MORENO
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Fluorescent Pseudomonads ◽  
Poultry Meat ◽  
Fluorescent Pseudomonad ◽  
Retail Outlets ◽  
Microbiological Criteria ◽  
Yeasts And Molds ◽  
Storage Temperatures

A total of 40 eviscerated and refrigerated chicken carcasses were collected from five retail outlets (three supermarkets and two poulterers' shops) in León (Spain). The level of microorganisms on chicken carcasses was assessed using the excised breast-skin technique. Mean counts (log10 CFU/g) of psychrotrophs, pseudomonads, fluorescent pseudomonads, enterococci, Micrococcaceae, Staphylococcus aureus, and yeasts and molds were 4.84, 4.11, 3.32, 2.72, 3.80, 3.67, and 2.99, respectively. A significant correlation coefficient was found between pseudomonads and fluorescent pseudomonad counts (r = 0.827; P &lt; 0.001) and between Micrococcaceae and S. aureus counts (r = 0.915; P &lt; 0.001). Levels of psychrotrophs, pseudomonads, fluorescent pseudomonads, and yeasts and molds were significantly (P &lt; 0.05) higher in supermarkets than in poulterers' shops, possibly due to the longer period of time the carcasses spent in the supermarkets (between 1 and 2 days, as opposed to only 4 to 16 h in the case of poulterers' shops). Carcasses from poulterers' shops showed higher (P &lt; 0.05) counts of enterococci, Micrococcaceae, and S. aureus, which suggests higher storage temperatures in these outlets. Only S. aureus counts (especially those from poulterers' shops) exceeded the established values in the microbiological criteria for poultry meat consulted.

EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT

1974 ◽  
Vol 39 (5) ◽  
pp. 985-987 ◽  
Author(s):  
N. A. COX ◽  
A. J. MERCURI ◽  
B. J. JUVEN ◽  
J. E. THOMSON ◽  
V. CHEW
Keyword(s):  
Succinic Acid ◽  
Microbiological Quality ◽  
Poultry Meat

AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEAT

2005 ◽  
Vol 29 (2) ◽  
pp. 98-108 ◽  
Author(s):  
KEILY ALVES DE MOURA OLIVEIRA ◽  
REGINA CELIA SANTOS-MENDONCA ◽  
LUCIO ALBERTO DE MIRANDA GOMIDE ◽  
MARIA CRISTINA DANTAS VANETTI
Keyword(s):  
Microbiological Quality ◽  
Garlic Extract ◽  
Poultry Meat
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