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A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken

  • Scott M. Russell
Chapter

Abstract

Most chicken marketed in the United States is sold fresh. Fresh foods such as poultry, beef, pork, fish, and milk are susceptible to spoilage. Spoilage defects eventually become organoleptically detectable due to the growth of bacteria on these foods after a specified period of time.

Keywords

Broiler Chicken Mesophilic Bacterium Fresh Meat Spoilage Bacterium Aerobic Plate Count 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Scott M. Russell
    • 1
  1. 1.Poultry Science DepartmentUniversity of GeorgiaAthensGreece

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