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EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS
Author(s) -
CHEN T. C.,
CULOTTA J. T.,
WANG W. S.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02801.x
Subject(s) - micrococcus , food science , bacteria , staphylococcus , biology , microwave heating , microwave , chemistry , staphylococcus aureus , genetics , physics , quantum mechanics
Hot water precooked chicken parts were consistently lower in bacterial count than the microwave energy cooked samples. The surviving bacteria on the hot water cooked samples belonged to either the genus Micrococcus or the genus Staphylococcus. All colonies were nonpigmented. However, in addition to those bacteria found on the water cooked samples, pigmented staphylococcus and occasionally Gram positive rods were present on the microwave energy cooked samples. Precooking chicken parts in hot 3% polyphosphates solution resulted in an almost sterile product. Polyphosphates were more effective in controlling the growth of micrococcus and staphylococcus, which were the principle microbial flora found on the surface of fresh dressed chicken.