title: Temperature function integration and the development and metabolism of poultry spoilage bacteria.
abstract: The rate of spoilage of chicken tissues, the development of spoilage bacteria, and the utilization of amino acids by spoilage bacteria as a function of temperature were more accurately described by the general spoilage curve of Olley and Ratkowsky (Food Technol. Aust. 25:66-73, 1973; Food Technol. N.Z. 8:13-17, 1973) than by the linear equation of Spencer and Baines (Food Technol. [Chicago] 18:175-179, 1964). Remaining shelf life of poultry tissues may be predicted at temperatures up to 16 degrees C by using a temperature function integrator which incorporates the general spoilage curve.
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D002645:Chickens; D005506:Food Contamination; D005516:Food Microbiology; D008460:Meat; D011549:Pseudomonas / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature
chemical_list: D000596:Amino Acids