A Rapid Method for Determining Spoilage in Fresh Poultry Meat

Abstract

OFF odor has been used as the principal criterion of spoilage in poultry meat. This method, like most other organoleptic methods, usually requires a sensory panel to obtain valid results. According to Lockheed and Landerkin (1935), spoilage of chicken held at refrigerator temperatures above freezing is due primarily to the growth of slime-forming bacteria on the exposed surfaces. These observations have been confirmed by Gunderson, Rose and Henn (1947) and by Ayres, Ogilvy and Stewart (1950). The relationship between appearance of slime and off odor was reported by Ogilvy (1950). In his work he used the appearance of slime nodules as a basis for positive sliminess. Attempts to determine sliminess by appearance and by feeling the skin surface of the birds proved unsatisfactory. The surface of the packaged birds remained quite moist and it was difficult to tell the difference between sliminess and moistness. This was especially so with chickens …