dc.contributor.author | Lamuka, P.O. | |
dc.contributor.author | Sunki, G. R. | |
dc.contributor.author | Chawan, C.B. | |
dc.contributor.author | Rao, D.R. | |
dc.contributor.author | Shackelford, L.A. | |
dc.date.accessioned | 2013-02-21T05:57:27Z | |
dc.date.issued | 1992 | |
dc.identifier.citation | Journal of Food Science, 57( 2), 1992 | |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10529 | |
dc.description.abstract | Chicken carcasses dipped in whey fermented by Streptococcus thermophilus,
lactic acid solution or water and irradiated at 2.5 kGy by
6OCOwere evaluated for bacteriological quality on day-L, day-3 and
at 3-day intervals for an 18-day storage (4°C) period. Unirradiated
carcasses treated similarly were used as control. Gram negative bacteria,
Yersinia and Campylobacter counts were significantly (p <0.01)
lower in irradiated samples, but no significant (p >0.05) differences
were observed among the dipping solutions. Salmonellae were completely
eliminated in irradiated samples. Whey fermented by S. thermophilus
reduced the proportion of Salmonella contaminated carcasses
from 67% to 20%. As evidenced by the bacterial counts the shelf-life
was found to be 15 days for irradiated carcasses compared to about 6
days for the unirradiated samples | en |
dc.language.iso | en | en |
dc.subject | Irradiation | en |
dc.subject | Chicken | en |
dc.subject | Salmonellae | en |
dc.subject | Yersinia | en |
dc.title | Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation | en |
dc.type | Article | en |