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Abstract
1. When chicken giblet tissues wrapped individually in polythene were stored at 1 °C, “ off” odours were detected in 11 to 14 d with necks (mean 12.3 d) tending to spoil before gizzards, hearts and livers (means 13.0 to 13.7 d).
2. In all cases, the predominant organisms at spoilage were Pseudo‐monas spp. with lower numbers of Acinetobacter spp.
3. Chlorination of process water at about 50 mg total residual chlorine/1 (including 0.1 to 0.9 mg free chlorine/1) extended the shelf‐life of giblets held at 1 °C by up to 3 d, and prior freezing of these tissues gave an extension of 1 to 2 d but combining the two treatments did not have an additive effect.
4. Immersing giblets for 1 min in a solution containing 100 g potassium sorbate/1 (pH 8.0) doubled the shelf‐life of each type of tissue by retarding growth of the normal spoilage microflora.