Chilled Aerobically Stored Whole Chicken Carcass

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CHILLED AEROBICALLY STORED WHOLE CHICKEN CARCASS 1.0 Introduction Chicken and other types of poultry are highly perishable commodities which are subject to various types of spoilage bacterial which unacceptable for human consumption. Since microbial contamination determined the shelf life of the chicken meat thus, the control of poultry spoilage is really important. The spoilage of the chicken carcass is influenced by the food environments which composed of intrinsic and extrinsic factors. Both factors will influence the effect of others. Intrinsic factors of foods are the inherent characteristics to the food itself. The factors includes pH, water activity (Aw), redox potential (Eh), nutrients, antimicrobial constituents and biological structures of the food (Fung, 2009). Extrinsic factors are factors that are outside the food itself which includes storage temperature, time of storage, the presence of other bacteria and relative humidity of the environment (Fung, 2009). Spoilage of the chicken carcass is a rapid process as it is rich with nutrient, possesses a slightly acid pHwhich is in a range of 4.5-7.0 and a high moisture content which provide suitable condition for the growth of wide range of microbes (Veld, 1996). Throughout the slaughtering process the cross contaminationmight be occurredeither direct or indirect contact with the processing equipment and workers processing the poultry products. This will result in a heterogeneous mixture of microorganism derived from the environment (Roberts et al., 2005).Therefore, by changing the extrinsic factors the number of spoilage microorganisms can be minimized. Thus, the quality and safety of the product could be maintained. 2.0 Chicken carcass spoilage 2.1 Chilled aerobically storage Chilled aerobically storage environment helps tolimit the spoilage to psychrotropic microorganisms and also minimize the

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