Abstract
THE principal sites of bacterial growth on a chicken carcass are the skin surface and the visceral cavity (May, 1962). At the skin surface of ice-packed broiler chicken carcasses, moisture and oxygen are plentiful but glucose and water-soluble protein are deficient because of leaching during iced-water chilling. Preliminary investigations in this laboratory seeking water-soluble protein, for electrophoretic investigation of the skin, have shown that the entire skin contains very little water-soluble protein even when extracted with a blendor.1 The intact skin surface has only such as may leach from the tissues of other birds and flow over the surface with the melted ice. The relatively large quantities of lipids in and on the skin of a chicken carcass, however, should provide a usable energy source for microorganisms (Marion and Woodroof, 1963; Franzen, 1967).The predominant group of organisms present at the time of spoilage of iced chicken carcasses is the…
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