Abstract
The rate of spoilage of chicken tissues, the development of spoilage bacteria, and the utilization of amino acids by spoilage bacteria as a function of temperature were more accurately described by the general spoilage curve of Olley and Ratkowsky (Food Technol. Aust. 25:66-73, 1973; Food Technol. N.Z. 8:13-17, 1973) than by the linear equation of Spencer and Baines (Food Technol. [Chicago] 18:175-179, 1964). Remaining shelf life of poultry tissues may be predicted at temperatures up to 16 degrees C by using a temperature function integrator which incorporates the general spoilage curve.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Ingram M., Dainty R. H. Symposium on microbial changes in foods. Changes caused by microbes in spoilage of meats. J Appl Bacteriol. 1971 Mar;34(1):21–39. doi: 10.1111/j.1365-2672.1971.tb02266.x. [DOI] [PubMed] [Google Scholar]