[The effect of flame treatment on microflora and storage quality of chicken carcasses (author's transl)].
In the present investigation the effect of flame treatment on the microflora, storage time and organoleptic quality of chickens carcasses has been studied. The flame treatment had an immediate decimating effect on the surface microflora. This positive effect was observed throughout the storage period on chicken carcasses flame treated after exvisceration. The total bacterial count in this group was significantly lower both initially and in the end of the storage period compared to the bacterial counts in non treated chickens and chickens flame treated after exvisceration (F = 7.62, respectively, 7.67; df = 16). However, by organoleptic testing at the end of the storage period no significant difference could be observed between the groups.
D000003:Abattoirs; D000818:Animals; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat; D008722:Methods
Effekt av flambering på mikroorganismer og holdbarhet av fjørfeslakt