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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #328077
Title: Preventing spoilage of poultry meat: focus on spoilage microorganisms and their control

Author
item Hinton Jr, Arthur

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 2/18/2016
Publication Date: 1/10/2017
Citation: Hinton Jr, A. 2017. Preventing spoilage of poultry meat: focus on spoilage microorganisms and their control. Book Chapter. V.1:321-332.

Interpretive Summary: none

Technical Abstract: The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packaging; bacteriocins, herbs and spices; high hydrostatic pressure and electrolyzed water. The chapter also says that low-dose irradiation, non-thermal dielectric barrier discharge plasma systems and oxygen absorbers are some of the techniques used to reduce microbial contamination and improve the shelf-life of poultry systems.