Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C

Synopsis

A pigmented strain of Pseudomonas and Pseudomonas putrefaciens grown on minced chicken breast muscle (pectoral proper and supra coracoid) and leg muscle (those covering the femur, fibula and tibia) at 1° C to counts of 10⁸‐10⁹/g produced changes in the nucleotides that were smaller than those due to autolysis and much smaller than the initial differences between the two types of muscle. The likely effects of nucleotide changes on flavour are discussed.