Premium
THE EFFECT OF CHLORTETRACYCLINE ON EVISCERATED TURKEYS COMMERCIALLY PROCESSED IN GREAT BRITAIN
Author(s) -
WALKER ELIZABETH A.,
TAYLOR J. H.,
DAVIS J. G.
Publication year - 1961
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1961.tb00239.x
Subject(s) - chlortetracycline , food spoilage , zoology , biology , food science , antibiotics , veterinary medicine , medicine , microbiology and biotechnology , bacteria , genetics
SUMMARY Ten turkeys, weighing approximately 10 lb, of known history were processed, bisected, randomly distributed between two groups and cooled for 4 hr in water and ice. One group was treated with 10 p/m of chlortetracycline, then all the half carcases were stored at 3°. The treatment with chlortetracycline significantly delayed the onset of spoilage. Bacterial counts of 10 6 organisms/cm 2 of skin were obtained with the control halves on the 7th day and on the treated halves on the 14th day. The development of ‘off’ odours was delayed from 10·1 to 22·2 days. In a second experiment twenty 10 lb turkeys from a similar source and of similar history were processed and treated as described above. Immediately after treatment they were frozen for 19 weeks, thawed, and stored at 3°. These were not examined microbiologically but sensory examination showed that the treatment with chlortetracycline extended the storage life from 7·7 to 10·3 days.