Trevisani, Marcello and Albonetti, Sabrina and Taffetani, Luca and De Santis, Enrico Pietro Luigi and Giuffrida, Alessandro and Flamigni, Lucio (2002) Limiti di carica microbica ed accettabilità delle carni avicole fresche. Industrie alimentari, Vol. 41 (413), p. 422-428. ISSN 0019-901X. Article.
The minimum number of bacteria, which correlate to end of shelf-life, should be defined by producers in order to establish microbiological standards at the end of
productive process or at specifie defect action points, taking into account the possible temperature conditions the various products will probably meet. This would allow the quality assurance of all lots of products until the end of declared shelf life. Entire chicken, sliced chicken breast,
skewers of chicken with pepper, ripened chicken leg and cordon bleu samples were stored at temperature condition from -0.2° to 5.9°C for 9-11 days. Then they were analysed for microbiological traits and, on the basis of sensorial characteristics, were classified as acceptable, marginally acceptable or not acceptable. It was defined the maximum number of Pseudomonas spp., total coliforms or total plate count at which unacceptable products were not found and significance of these discriminatory limits was evaluated.
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