title: [Some physicochemical changes in poultry meat caused by Pseudomonas ssp. II].
abstract: Studies showed that the reproductive capacity and the biochemical activity of the experimental Pseudomonas ssp. II are manifested to a various extent in the white and red poultry meat. No changes in the meat set in until the microbial count reach 10(8)-10(9) per gram of meat. This critical value is reached on the fifth day for the red meat, and the 7th day for the white meat. Later on the changes in PH, the aminoammonia nitrogen, the volatile fatty acids, the ammonia gas reaction, and the CuSO4 reaction show such values that give grounds to discard the meat. The reaction for the demonstration of H2S is consistently negative, which is referred to as an individual feature of the monoculture used.
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002645:Chickens; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000382:microbiology; D013997:Time Factors
vernacular_title: Vurkhu niakoi fizikokhimichni promeni v ptitche meso, prichineni ot Pseudomonas ssp. II