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

Synopsis

Changes in the lipids of minced chicken breast muscle (pectoral proper and supra coracoid) and leg muscle (those covering the femur, fibula and tibia) due to autolysis during storage for up to 8 d at 1° C were very slight, resulting in liberation of < 1 per cent of the combined fatty acids: growth of pigmented Pseudomonas or Pseudomonas putrefaciens to counts exceeding 10⁸ organisms/g failed to increase them.