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British Poultry Science Volume 10, 1969 - Issue 3
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Original Articles

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
Pages 229-238 | Received 18 Jul 1968, Published online: 08 Nov 2007

Citations (21)

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Read on this site (3)

J. M. Debevere & J. P. Voets. (1973) Influence of packaging materials on quality of fresh poultry. British Poultry Science 14:1, pages 17-22.
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T. C. Grey & C. H. Lea. (1969) Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C. British Poultry Science 10:4, pages 303-309.
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NerysM. Griffiths & C. H. Lea. (1969) Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C. British Poultry Science 10:3, pages 243-246.
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Articles from other publishers (18)

P. Taoukis & M. Smolander. 2008. Environmentally Compatible Food Packaging. Environmentally Compatible Food Packaging 439 458 .
G-J. E. Nychas & P.N. Skandamis. 2005. Improving the Safety of Fresh Meat. Improving the Safety of Fresh Meat 461 502 .
P.N. Skandamis, E.T. Tsigarida & G.-J.E. Nychas. 2005. Food Safety Control in the Poultry Industry. Food Safety Control in the Poultry Industry 486 523 .
M. Smolander. 2003. Novel Food Packaging Techniques. Novel Food Packaging Techniques 127 143 .
Maria Smolander, Eero Hurme, Kyösti Latva-Kala, Tiina Luoma, Hanna-Leena Alakomi & Raija Ahvenainen. (2002) Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts. Innovative Food Science & Emerging Technologies 3:3, pages 279-288.
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JAMES J. SHERIDAN. (2007) THE ROLE OF INDICATOR SYSTEMS IN HACCP OPERATIONS. Journal of Food Safety 15:2, pages 157-180.
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Athanasia Kakouri & G.J.E. Nychas. (2008) Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage. Journal of Applied Bacteriology 76:2, pages 163-172.
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G.J.E. Nychas & R.G. Board. (1991) Entertoxin B production and physicochemical changes in extracts from different turkey muscles during the growth ofStaphylococcus aureus S-6. Food Microbiology 8:2, pages 105-117.
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C. O. Gill. 1986. Advances in Meat Research. Advances in Meat Research 49 88 .
R.H. Dainty. (1982) Biochemistry of undesirable effects attributed to microbial growth on proteinaceous foods stored at chill temperatures. Food Chemistry 9:1-2, pages 103-113.
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C. O. Gill. 1982. Meat Microbiology. Meat Microbiology 225 264 .
K.G. Newton & C.O. Gill. (1981) The microbiology of DFD fresh meats: A review. Meat Science 5:3, pages 223-232.
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C O Gill & K G Newton. (1979) Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures. Applied and Environmental Microbiology 37:3, pages 362-364.
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C.O. Gill & K.G. Newton. (1978) The ecology of bacterial spoilage of fresh meat at chill temperatures. Meat Science 2:3, pages 207-217.
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L R Freeman, G J Silverman, P Angelini, C MerrittJrJr & W B Esselen. (1976) Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage. Applied and Environmental Microbiology 32:2, pages 222-231.
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JANE P. SUTHERLAND, P. A. GIBBS, J. T. PATTERSON & J. G. MURRAY. (2006) Biochemical changes in vacuum packaged beef occurring during storage at 0–2°C. International Journal of Food Science & Technology 11:2, pages 171-180.
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Ella M. Barnes & Wendy Melton. (1971) Extracellular Enzymic Activity of Poultry Spoilage Bacteria. Journal of Applied Bacteriology 34:3, pages 599-609.
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M. Ingram. (1971) Microbial Changes in Foods-General Considerations. Journal of Applied Bacteriology 34:1, pages 1-8.
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