Abstract
GOOD sanitation, rapid chilling and low-temperature holding appear to be the most practical means of maintaining the shelf-life of poultry meat. Chicken fryers which had been preserved by freezing were found, upon thawing, to have the same shelf-life and flavor as unfrozen controls (Spencer et al., 1961). Chlortetracycline and oxytetracycline are used to inhibit spoilage bacteria, but in some instances have been reported to be ineffective under commercial conditions (Dawson and Stadelman, 1960). Recently, Dawson et al. (1963) showed that the inhibitory effect of chlortetracycline was improved by combining it with surface pasteurization.The ideal preservative, one that would control undesirable change in color, odor, and taste, and be harmless to the consumer, has not been discovered. Foods such as vanilla and lemon flavoring extracts are preserved by their ethanol content. Ethanol is germicidal in concentrations between 50 and 70% and is antiseptic at higher and lower concentrations. Hall and…
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