The Effects of Antibiotic Treatments, Packaging Films, and Storage upon Flavor, Odor, and Appearance of Cut-Up Fryers

Abstract

THE consumer bases his estimate of the freshness of poultry upon its flavor, odor, and appearance. Flavor is the primary criterion of the quality of cooked chicken meat. However, the appearance of the packaged bird, odor when the film is opened, color and feel of the uncooked meat, and aroma during cooking also influence consumer satisfaction.Economical, continuous processing and efficient marketing demand an increased shelf-life for fresh poultry. In response, treatments with antibiotics and improved packaging materials have been developed. These developments, combined with high standards of plant sanitation and controlled refrigeration near 32°F., offer prolonged shelf-life in respect to spoilage organisms. Tests for consumer acceptability should complement the microbiological tests.Use of limited amounts of chlortetracycline (aureomycin) and oxytetracycline (terramycin), for preserving the freshness of poultry, has been approved by the Food and Drug Administration (1955 Food and Drug Administration (1956). Shelf-life of poultry meat was increased from 8.7 to 14 days …