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

3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide

C. H. Lea Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F

L. J. Parr Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F

H. F. Jackson Agricultural Research Council, Food Research Institute, Colney Lane, Norwich, NOR 70F

Synopsis

Changes in breast muscle (pectoral proper and supra coracoid) and leg muscle (muscles covering the femur, fibula and tibia) attributable to the growth of microorganisms at 1° C were generally small and in case of lactic acid, creatine‐creatinine and myoglobin could not be detected. “Tyrosine”, ammonia and hydrogen sulphide increased and glutamine decreased, the magnitude of the change varying with the organism. Glutathione decreased rapidly in aseptically minced muscle at 1° C.

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

3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide

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

3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide

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