Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide.
D000641:Ammonia / Q000032:analysis; D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D002645:Chickens; D003401:Creatine / Q000032:analysis; D005516:Food Microbiology; D005519:Food Preservation; D005973:Glutamine / Q000032:analysis; D005978:Glutathione / Q000032:analysis; D006418:Heme / Q000032:analysis; D007773:Lactates / Q000032:analysis; D008460:Meat; D009132:Muscles / Q000032:analysis / Q000378:metabolism*; D009211:Myoglobin / Q000032:analysis; D011200:Poultry; D011549:Pseudomonas / Q000254:growth & development*; D013440:Sulfides / Q000032:analysis; D014443:Tyrosine / Q000032:analysis
D002241:Carbohydrates; D007773:Lactates; D009211:Myoglobin; D013440:Sulfides; D005973:Glutamine; D014443:Tyrosine; D006418:Heme; D000641:Ammonia; D005978:Glutathione; D003401:Creatine