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Filtering by: Subject Poultry as food -- Quality Remove constraint Subject: Poultry as food -- Quality Degree Field Foods and Nutrition Remove constraint Degree Field: Foods and Nutrition

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  • Quality of fryers purchased in retail markets using microbial and sensory assessment

    Creator:
    Chen, Yinghwei
    Abstract:
    Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms...
    Resource Type:
    Masters Thesis
    Full Text:
    CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 4 Food Quality and Spoilage 4 Poultry Processing 6