Microbiological changes in the uneviscerated bird hung at 10°C with particular reference to the pheasant

Synopsis

Thirty pheasants which had been reared in captivity for 19 weeks were killed by dislocating the neck and hung for up to 15 d at 10 °C. Microbiological, sensory and chemical assessments were made at 0, 3, 6, 8, 10, 13 and 13 d and this paper reports the microbiological results.

Examination of the duodenum, small intestine and caecum showed very little multiplication of coli‐aerogenes bacteria during hanging, although there was some increase in the numbers of faecal streptococci. Psychrophilic clostridia, mainly Clostridium putrefaciens, were found in the small intestine after 8 d and these organisms increased in number up to the 15th d.

The muscle remained relatively free from bacteria for most of the hanging period, but at 15 d Cl. putrefaciens was found in two out of three muscle samples at io³ and io⁴ per g.

No signs of spoilage due to greening were observed.

Twelve 16½>‐week‐old chickens were also killed by dislocating the neck and hung without plucking for 12 d at 10 °C with the pheasants. Although initially there were no major differences between the intestinal flora of the chickens and pheasants, faecal streptococci and coli‐aerogenes bacteria multiplied rapidly in the small intestine of the chickens during the first week. Greening occurred around the vent within 5 d.

Reasons for the differences between the two types of bird are discussed, particularly in relation to the diet.