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

References

• Barker , S. B. and Summerson , W. H. 1941 . The colorimetric determination of lactic acid in biological material . J. biol. Chem. , 138 : 535 – 554 .
   Web of Science ®Google Scholar
• Bradley , H. C. and Bailey , B. E. 1940 . Estimation of decomposition of fish muscle . Fd Res. , 5 : 487 – 493 .
   Google Scholar
• Burnett , J. L. 1965 . Ammonia as an index of decomposition in crabmeat . J. Ass. off. agric. Chem. , 48 : 624 – 627 .
   Google Scholar
• Dalgliesh , C. E. , Horning , E. C. , Horning , M. G. , Knox , K. L. and Yarger , K. 1966 . A gas‐liquid‐chromatographic procedure for separating a wide range of metabolites occurring in urine or tissue extracts . Biochem. J. , 101 : 792 – 810 .
   PubMed Web of Science ®Google Scholar
• Ennor , A. H. and Stocken , L. A. 1948 . The estimation of creatine . Biochem. J. , 42 : 557 – 563 .
   PubMed Web of Science ®Google Scholar
• Fawcett , J. K. and Scott , J. E. 1960 . A rapid and precise method for the determination of urea . J. clin. Path. , 13 : 156 – 159 .
   PubMed Web of Science ®Google Scholar
• Folin , O. and Ciocalteu , V. 1927 . On tyrosine and tryptophan determination in proteins . J. biol. Chem. , 73 : 627 – 650 .
   Web of Science ®Google Scholar
• Gardner , G. A. and Stewart , D. J. 1966a . The bacterial production of glutamic acid in stored comminuted beef . J. appl. Bact. , 29 : 365 – 374 .
   Google Scholar
• Gardner , G. A. and Stewart , D. J. 1966b . Changes in the free amino and other nitrogen compounds in stored beef muscle . J. Sci. Fd Agric. , 17 : 491 – 495 .
   PubMed Web of Science ®Google Scholar
• Grunert , R. R. and Phillips , P. H. 1951 . A modification of the nitroprusside method of analysis for glutathione . Archs Biochem. Biophys. , 30 : 217 – 225 .
   PubMed Web of Science ®Google Scholar
• Kazeniac , S. J. . Chicken flavor . Proc. Flavor Symposium . Camden N.J.. Campbell Soup Co. .
   Google Scholar
• Khan , A. W. 1965 . Objective evaluation of quality in poultry meat . Nature, Land. , 208 : 204 – 205 .
   Google Scholar
• Khan , A. W. and van den Berg , L. 1964 . Changes in chicken muscle proteins during aseptic storage at above‐freezing temperatures . J. Fd Sci. , 29 : 49 – 52 .
   Web of Science ®Google Scholar
• Khan , A. W. , van den Berg , L. and Lentz , C. P. 1963 . Effects of frozen storage on chicken muscle proteins . J. Fd Sci. , 28 : 425 – 430 .
   Google Scholar
• Lea , C. H. , Stevens , B. J. H. and Smith , M. J. 1969 . Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1° C. I. Introduction, and changes in free amino acids . Br. Poult. Sci. , 10 : 203 – 217 .
   PubMed Web of Science ®Google Scholar
• McClay , R. 1967 . Chemical studies on the herring (Clupea harengus). XI. Quantitative estimation of volatile sulphur compounds produced during the cooking of herring . J. Sri. Fd Agric. , 18 : 605 – 607 .
   Google Scholar
• Minor , L. J. , Pearson , A. M. and Stine , C. M. 1966 . Chicken flavor studies . J. agric. Fd Chem. , 14 : 416 – 419 .
   Web of Science ®Google Scholar
• Roe , J. H. 1955 . Determination of sugar in blood and spinal fluid with anthrone reagent . J. biol. Chem. , 212 : 335 – 343 .
   PubMed Web of Science ®Google Scholar
• Wierbicki , E. , Cahill , V. R. , Kunkle , L. E. , Klosterman , E. W. and Deatherage , F. E. 1955 . Estimation of myoglobin (plus hemoglobin) as cyanometmyoglobin . J. agric. Fd Chem. , 3 : 244 – 249 .
   Web of Science ®Google Scholar