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Microbiological and Sensory Evaluation of a Dehydrated Turkey Meat Product1
Microbiological and Sensory Evaluation of a Dehydrated Turkey Meat Product ! J. L . OBLINGER, 2 C. I. DRAPER, 3 and V . T . MENDENHALL 3
Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611 (Reveived for publication April I, 1974)
POULTRY SCIENCE 54: 91-95, 1975
INTRODUCTION
A
LTERNATIVE delivery systems are always being sought which will provide the consumer with a more accessible supply of the essential nutrients. Increased use of mechanical deboning equipment in poultry processing operations has provided an economical source of raw materials containing relatively high amounts of some essential nutrients, e.g., protein and calcium. Satterlee et al. (1971) reported on the effect of broiler back skin content on the protein levels of mechanically deboned poultry meat. These workers reported protein contents rangingfrom 14.3% when no skin was present down to 10% when 43.6% skin was present. Froning and Johnson (1973) successfully utilized centrifugation to significantly increase the protein content of mechanically deboned fowl meat above normal levels in an effort to improve utilization of spent fowl meat.
and MacNeil (1973) who compared two chemical methods of calcium determination. They found that pre-slaughter age, reflecting the degree of bone calcification, was a significant determinant of calcium content of mechanically deboned meat. Loss of the native structure of the meat during the mechanical deboning process has forced the processor to find alternative uses for deboned meat. Several investigators have noted that utilization of mechanical deboned meat has been hindered by two major limitations, i.e., its flavor instability and its less desirable emulsifying properties. Recent work by Froning et al. (1971) and Mendenhall (1973) has incorporated mechanically deboned poultry meat into frankfurters with acceptable performance when freshly deboned meat was used. Both flavor and emulsion stability were satisfactory in each investigation.
The calcium content of mechanically deboned meat was recently studied by Grunden
Dehydration of turkey meat not only reduces the storage requirements of the final product but also concentrates the essential nutrients so that greater quantities of nutrients can be obtained by consuming smaller quantities of the product. Dehydrated turkey meat products, utilizing the more economical
1. Florida Agricultural Experiment Stations Journal Series No. 5370. 2. Food Science Department, University of Florida, Gainesville, FL 32611. 3. Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322.
91
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
ABSTRACT A dehydrated turkey meat product, "turkey jerky," was prepared and tested for acceptance using microbial and sensory methods. Jerky was prepared with and without the addition of sorbic acid and evaluated organoleptically and microbiologically during five and seven months storage, respectively. Untreated samples of 18 and 30% moisture content were stored at both 5 and 25° C. Evaluation of untreated samples showed continuous microbial development in the 30% moisture product stored at 25° C. Sporadic recoveries of low levels of coagulase positive staphylococci and streptococci were made. Sorbic acid treated jerky samples were negative for food-borne pathogens and yielded low levels (< 100/g.) of organisms. Taste panel results indicated a preference for the 30% moisture product over the 18% moisture products when microbial growth in the 30% samples was controlled by refrigeration (5° C.) and/or sorbic acid treatment (0.07%).
92
J. L. OBLINGER, C. I. DRAPER AND V. T. MENDENHALL
portions of the carcass, provide a realistic system for delivering high quality nutrients to those consumer groups with reduced purchasing power and limited storage facilities. The purpose of this study was: (1) to determine consumer acceptability of a dehydrated turkey product and, (2) to determine the microbiological safety of the product by studying the growth of selected microbial species on such a product during extended storage.
Preparation of Jerky. Ten pounds of mechanically deboned turkey drum meat (4.5% fat), ten pounds of ground (5/8 inch plate) turkey thigh meat (4.5% fat) and 20 ounces of Jerky Seasoning (Griffith's Laboratories) were hand mixed and packed into 12 x 19 inch rectangular molds to a depth of 1-1/2 inches. When sorbic acid was included in the formulation, 0.07% was added quantitatively to the raw comminuted meat. After freezing 24 hours at — 18°C, the formed sections were removed and sliced into pieces 1-1/2 x 9-1/2 x 5/16 inches. Slices were smoked at 38° C. using slightly moistened hickory chips. After two hours, the smoke was terminated and the temperature was increased to 121° C. Products of thirty and eighteen percent final moisture were cooked a total of approximately 5-1/2 and 6-1/2 hours, respectively. Two composites were prepared by combining twelve 10-pound batches of 18 and 30% moisture, respectively. Random 150 g. samples from the composites were packaged in Cryovac S 101 bags (W. R.Grace&Co.,CryovacDiv., Duncan, S. C.) and identified as follows: 18% moisture product stored at 5°C. (18-5); 18% moisture product stored at 25° C. (18-25); 30% moisture product stored at 5°C. (30-5); 30% moisture product stored at 25° C. (30-25); 30% moisture product with sorbic acid stored at 25° C. (30S-25).
Methods used to assay for the presence of Salmonella followed those described by Galton et al. (1968). Sensory Testing. A twenty member taste panel was asked to judge flavor, texture and overall acceptability of samples selected at random from each of the five treatments. Duplicates of each untreated and treated sample were scored at one panel session using a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). Results for any one treatment represent the mean of 40 determinations. Data were treated by analysis of variance and means compared by Tukey's test (Snedecor's modification). RESULTS AND DISCUSSION Microbiological Evaluation. Of the five samples examined, only the 30% moisture untreated sample stored at 25° C. (30-25) exhibited any consistent microbial recoveries throughout the storage period. Recoveries of microorganisms from the other untreated samples (30-5,18-5 and 18-25) were sporadic and, as such, may be an indication of the variability of the product or of product-en-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
EXPERIMENTAL PROCEDURE
Microbiological Procedures. With the exception of the procedures used for preparing samples for Salmonella analysis, the following procedures were used in the preparation of samples for microbiological analyses. Sample bags of each of the five treatments to be examined were selected at random. The sticks of jerky were crushed by hand while in the sealed Cryovac bag and then 50 g. of jerky was weighed aseptically into a sterile blendor jar and diluted with 450 g. of 0.1% peptone water. Serial dilutions were prepared by transferring 11 ml. aliquots to 99 ml. 0.1% peptone blanks as needed, and microbiological tests were performed as outlined in Table 1. These tests were replicated a minimum of two times at each sampling period and the data averaged prior to graphical representation (Figure 1).
93
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v-i u-> >/-> r - \ o v-> m f n n m T j - n
Count Agai
i
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—— Count Count
w
-
3 3 O O
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o
-lltll
0
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mm s *m
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OJ 3 rtCO o
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-^:°-
EE 2 >>m
ra (-• *-»
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S -ST)
^
•§6
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o
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erob
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!-. I -
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Z
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SUI
Results obtained from selective detection and/or enumeration procedures were variable. No salmonellae or C. perfringens were isolated from any of the samples examined. However, coagulase positive staphylococci and streptococci were recovered at low levels (approximately 10 2 /g.) from some, but not all, of the 30% moisture samples stored at 25° C. This lack of consistency was no doubt due to the variable nature of the product and the result of random packaging of several batches into common bags. Sorbic acid treated samples of 30% moisture content stored at 25° C. were negative for food-borne pathogens throughout the storage period. These samples yielded low levels of organisms (<100/g.) when total counts and yeast and mold counts were determined. Data obtained from sensory panel tests of
a
>, 0. 2 55
*> a.
u5
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
vironment interaction. Total aerobic plate counts were determined at both 22 and 35° C , with resultant counts being slightly higher at the lower temperature. Figure 1 shows microbiological results obtained from the 30-25 untreated samples. Total aerobic counts were initially quite low; i.e., none detected at the 10" 1 dilution, but they subsequently increased to greater than 107 organisms/g. after two months storage at 25° C. Further samples of the product showed a dying off trend for the remainder of the storage period. The total anaerobic counts essentially parallel those of the total aerobic plate count, indicating that many of the organisms present in this product could grow as well anaerobically as aerobically. It is doubtful that these counts represent two entirely different populations. It is evident that total yeasts and molds (predominantly molds) increased during the first two and one-half months of storage, declined between the third and fourth months, and markedly increased thereafter. This steady increase in yeasts and molds occurred during the period in which bacterial numbers were declining.
(BBL
DEHYDRATED TURKEY MEAT PRODUCT
94
J. L. OBLINGER, C. I. DRAPER AND V. T. MENDENHALL
LOG | n OF NUMBERS 8 - lu
5-
• — • TOTAL YEAST AND MOLD COUNT (at 22°C) •—•TOTAL ANAEROBIC COUNT (at 35°C) # _ t TOTAL AEROBIC COUNT (at 35°C)
3 <2.5 0
2
3 4 MONTHS OF STORAGE AT25°C
FIG. 1. Microbiological counts of untreated "turkey jerky" (30% moisture) stored at 25° C. Each point on the graph represents the average of duplicate plates.
both sorbic acid treated and untreated jerky are reported in Table 2. It can be seen that the 30% moisture products (30-5 and 30S-25) were preferred over the 18% moisture product (18-25 and 18-5). The 30% untreated product (30-25) was not acceptable to the panel after one month storage. Visual mold growth on
TABLE 2.-
the product resulted in a significantly lower meanscore (2.8) compared to the mean scores of the other 30% moisture products (5.5 and 5.4). On the basis of the results obtained in this study, it appears that a jerky product of 30% moisture content, treated with 0.07% sorbic
- Average sensory panel scores (overall acceptability) of "turkey jerky" as affected by storage time, sorbic acid content and storage temperature Storage (months)
Treatments' 30-5 30-25 30-25 + sorbic acid 18-5 18-25 Mean
0 6.4 6.3
1
2
3
4
5.3 6.3
6.1 1.0
6.2 1.0
4.3 1.0
5 4.7 1.0
Mean 5.5a 2.8b
6.5 4.1 5.0 5.7w2
6.2 5.4 4.4 5.5w
5.8 4.6 4.4 4.4x
5.6 3.5 4.1 4.1x
4.5 3.0 3.3 3.2y
3.9 1.0 2.0 2.5z
5.4a 3.6ab 3.9ab
'Under "treatments," the first figure represents % moisture and the second figure represents storage temperature in °C. 2 Means within groups, followed by the same letters are not statistically different (P < .01).
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
4-
DEHYDRATED TURKEY MEAT PRODUCT
acid as a preservative, would be an acceptable and marketable product that would enhance further utilization of deboned turkey meat. The slow deterioration in overall acceptability of the product after three months storage indicates that further work needs to be done in the area of flavor stability. REFERENCES
the quality of mechanically deboned fowl meat by centrifugation. J. Food Sci. 38: 279-281. Galton, M. M , G. K. Morris and W. T. Martin, 1968. Salmonellae in foods and feeds. U.S. Dept. Health, Education and Welfare, Atlanta, Ga., p. 1-41. Grunden, L. P., and J. H. Mac Neil, 1973. Examination of bone content in mechanically deboned poultry meat by EDTA and atomic absorption spectrophotometric methods. J. Food Sci. 38: 712-713. Koburger, J. A., 1972. Fungi in foods. III. The enumeration of lipolytic and proteolytic organisms. J. Milk Food Technol. 35: 117-118. Mendenhall, V. T., 1973. Further processing of turkey—putting a gobble into the dog. Utah Science, 34: 112-114. Satterlee, L. D., G. W. Froning and D. M. Janky, 1971. Influence of skin content on composition of mechanically deboned poultry meat. J. Food Sci. 36: 979-981.
Quantitative Aspects of the Staphylococcus aureus Flora of Poultry L. A. DEVRIESE, A. H. DEVOS AND L. R. VAN DAMME
Faculty of Veterinary Medicine, University of Gent, Gent, Belgium (Received for publication April 2, 1974)
ABSTRACT Important populations of Staphylococcus aureus were found to be present on the body surfaces of live poultry originating from flocks without history of staphylococcal disease. Their sizes increased considerably until approximately the seventh week of life after which time they were maintained at equally high levels. Significant correlations were found between the populations recovered from superficial wash samples and skin-tissue samples. Similarly the numbers isolated from the nasal cavities were correlated with other surface counts. Low numbers were present in the intestinal tract. Birds with staphylococcal synovitis had higher numbers in all sampling regions. The counts were very high in subjects suffering from staphylococcal dermatitis. Higher rates of positive birds and higher numbers of staphylococci were detected with a whole body sampling method than with a nasal swab technique. The isolates obtained in this study belonged to the S. aureus biotype B which is associated with poultry and pigs. POULTRY SCIENCE 54: 95-101, 1975
INTRODUCTION
R
EPORTS from different parts of the
apparently normally occurring populations
world present evidence for the wide-
are probably an essential part in the initiation
aureus
of staphylococcal infections which are not
on the skin and in the upper respiratory tract
uncommon in poultry. This situation has been
of poultry (Harry, 1967b; Pulverer and Entel,
amply documented in humans (see Williams,
1967; Sato et al., 1972), but only limited
1963).
spread occurrence of Staphylococcus
information is available on the ecology and
In the present investigation an attempt was
the quantitative aspects of this flora. Such
made to quantitate the S. aureus flora of
information
poultry and to detect some possible
is
needed
because
these
dif-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
Bladel, B., and R. Greenburg, 1965. Pouch method for the isolation and enumeration of Clostridia. Appl. Microbiol. 13: 281-285. Froning, G. W., R. G. Arnold, R. W. Mandigo, C. E. NethandT. E. Hartung, 1971. Quality and storage stability of frankfurters containing 15% mechanical deboned turkey meat. J. Food Sci. 36: 974-978. Froning, G. W., and F. Johnson, 1973. Improving
95
Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611 (Reveived for publication April I, 1974)
POULTRY SCIENCE 54: 91-95, 1975
INTRODUCTION
A
LTERNATIVE delivery systems are always being sought which will provide the consumer with a more accessible supply of the essential nutrients. Increased use of mechanical deboning equipment in poultry processing operations has provided an economical source of raw materials containing relatively high amounts of some essential nutrients, e.g., protein and calcium. Satterlee et al. (1971) reported on the effect of broiler back skin content on the protein levels of mechanically deboned poultry meat. These workers reported protein contents rangingfrom 14.3% when no skin was present down to 10% when 43.6% skin was present. Froning and Johnson (1973) successfully utilized centrifugation to significantly increase the protein content of mechanically deboned fowl meat above normal levels in an effort to improve utilization of spent fowl meat.
and MacNeil (1973) who compared two chemical methods of calcium determination. They found that pre-slaughter age, reflecting the degree of bone calcification, was a significant determinant of calcium content of mechanically deboned meat. Loss of the native structure of the meat during the mechanical deboning process has forced the processor to find alternative uses for deboned meat. Several investigators have noted that utilization of mechanical deboned meat has been hindered by two major limitations, i.e., its flavor instability and its less desirable emulsifying properties. Recent work by Froning et al. (1971) and Mendenhall (1973) has incorporated mechanically deboned poultry meat into frankfurters with acceptable performance when freshly deboned meat was used. Both flavor and emulsion stability were satisfactory in each investigation.
The calcium content of mechanically deboned meat was recently studied by Grunden
Dehydration of turkey meat not only reduces the storage requirements of the final product but also concentrates the essential nutrients so that greater quantities of nutrients can be obtained by consuming smaller quantities of the product. Dehydrated turkey meat products, utilizing the more economical
1. Florida Agricultural Experiment Stations Journal Series No. 5370. 2. Food Science Department, University of Florida, Gainesville, FL 32611. 3. Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322.
91
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
ABSTRACT A dehydrated turkey meat product, "turkey jerky," was prepared and tested for acceptance using microbial and sensory methods. Jerky was prepared with and without the addition of sorbic acid and evaluated organoleptically and microbiologically during five and seven months storage, respectively. Untreated samples of 18 and 30% moisture content were stored at both 5 and 25° C. Evaluation of untreated samples showed continuous microbial development in the 30% moisture product stored at 25° C. Sporadic recoveries of low levels of coagulase positive staphylococci and streptococci were made. Sorbic acid treated jerky samples were negative for food-borne pathogens and yielded low levels (< 100/g.) of organisms. Taste panel results indicated a preference for the 30% moisture product over the 18% moisture products when microbial growth in the 30% samples was controlled by refrigeration (5° C.) and/or sorbic acid treatment (0.07%).
92
J. L. OBLINGER, C. I. DRAPER AND V. T. MENDENHALL
portions of the carcass, provide a realistic system for delivering high quality nutrients to those consumer groups with reduced purchasing power and limited storage facilities. The purpose of this study was: (1) to determine consumer acceptability of a dehydrated turkey product and, (2) to determine the microbiological safety of the product by studying the growth of selected microbial species on such a product during extended storage.
Preparation of Jerky. Ten pounds of mechanically deboned turkey drum meat (4.5% fat), ten pounds of ground (5/8 inch plate) turkey thigh meat (4.5% fat) and 20 ounces of Jerky Seasoning (Griffith's Laboratories) were hand mixed and packed into 12 x 19 inch rectangular molds to a depth of 1-1/2 inches. When sorbic acid was included in the formulation, 0.07% was added quantitatively to the raw comminuted meat. After freezing 24 hours at — 18°C, the formed sections were removed and sliced into pieces 1-1/2 x 9-1/2 x 5/16 inches. Slices were smoked at 38° C. using slightly moistened hickory chips. After two hours, the smoke was terminated and the temperature was increased to 121° C. Products of thirty and eighteen percent final moisture were cooked a total of approximately 5-1/2 and 6-1/2 hours, respectively. Two composites were prepared by combining twelve 10-pound batches of 18 and 30% moisture, respectively. Random 150 g. samples from the composites were packaged in Cryovac S 101 bags (W. R.Grace&Co.,CryovacDiv., Duncan, S. C.) and identified as follows: 18% moisture product stored at 5°C. (18-5); 18% moisture product stored at 25° C. (18-25); 30% moisture product stored at 5°C. (30-5); 30% moisture product stored at 25° C. (30-25); 30% moisture product with sorbic acid stored at 25° C. (30S-25).
Methods used to assay for the presence of Salmonella followed those described by Galton et al. (1968). Sensory Testing. A twenty member taste panel was asked to judge flavor, texture and overall acceptability of samples selected at random from each of the five treatments. Duplicates of each untreated and treated sample were scored at one panel session using a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). Results for any one treatment represent the mean of 40 determinations. Data were treated by analysis of variance and means compared by Tukey's test (Snedecor's modification). RESULTS AND DISCUSSION Microbiological Evaluation. Of the five samples examined, only the 30% moisture untreated sample stored at 25° C. (30-25) exhibited any consistent microbial recoveries throughout the storage period. Recoveries of microorganisms from the other untreated samples (30-5,18-5 and 18-25) were sporadic and, as such, may be an indication of the variability of the product or of product-en-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
EXPERIMENTAL PROCEDURE
Microbiological Procedures. With the exception of the procedures used for preparing samples for Salmonella analysis, the following procedures were used in the preparation of samples for microbiological analyses. Sample bags of each of the five treatments to be examined were selected at random. The sticks of jerky were crushed by hand while in the sealed Cryovac bag and then 50 g. of jerky was weighed aseptically into a sterile blendor jar and diluted with 450 g. of 0.1% peptone water. Serial dilutions were prepared by transferring 11 ml. aliquots to 99 ml. 0.1% peptone blanks as needed, and microbiological tests were performed as outlined in Table 1. These tests were replicated a minimum of two times at each sampling period and the data averaged prior to graphical representation (Figure 1).
93
BBLi
—
^
J_ S-, , Q
fi
U
w
*~>
a a
.2 u 6
O . Q— . — i ~ J~
a u £ ^ rt o
a'G'C O 3 C Oico W
uuuuuu
duuuud
o o 0 o o o r-4 "O V) ( N >0 l o N n m t s t n n
v-i u-> >/-> r - \ o v-> m f n n m T j - n
Count Agai
i
II
—— Count Count
w
-
3 3 O O
a-a,
o
-lltll
0
nun
mm s *m
m »
OJ 3 rtCO o
ao.-S sm SQ~« •303 g :
-^:°-
EE 2 >>m
ra (-• *-»
> s C3 t/5
o s a 260 By,™ i§ P3H^
>> u
0 0
U
a a™ 3 O o »
^ J
c 3
O O
a •3
3 •
S -ST)
^
•§6
CS
3O *u 0 *-* H>E-
u O O
u
/oco
O
naer and
3\s
U
o
3 3 3 3 3 3 O O O O O V O. CM PH CM OH r*-)
erob
II
!-. I -
o
2-°
Z
1)
SUI
Results obtained from selective detection and/or enumeration procedures were variable. No salmonellae or C. perfringens were isolated from any of the samples examined. However, coagulase positive staphylococci and streptococci were recovered at low levels (approximately 10 2 /g.) from some, but not all, of the 30% moisture samples stored at 25° C. This lack of consistency was no doubt due to the variable nature of the product and the result of random packaging of several batches into common bags. Sorbic acid treated samples of 30% moisture content stored at 25° C. were negative for food-borne pathogens throughout the storage period. These samples yielded low levels of organisms (<100/g.) when total counts and yeast and mold counts were determined. Data obtained from sensory panel tests of
a
>, 0. 2 55
*> a.
u5
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
vironment interaction. Total aerobic plate counts were determined at both 22 and 35° C , with resultant counts being slightly higher at the lower temperature. Figure 1 shows microbiological results obtained from the 30-25 untreated samples. Total aerobic counts were initially quite low; i.e., none detected at the 10" 1 dilution, but they subsequently increased to greater than 107 organisms/g. after two months storage at 25° C. Further samples of the product showed a dying off trend for the remainder of the storage period. The total anaerobic counts essentially parallel those of the total aerobic plate count, indicating that many of the organisms present in this product could grow as well anaerobically as aerobically. It is doubtful that these counts represent two entirely different populations. It is evident that total yeasts and molds (predominantly molds) increased during the first two and one-half months of storage, declined between the third and fourth months, and markedly increased thereafter. This steady increase in yeasts and molds occurred during the period in which bacterial numbers were declining.
(BBL
DEHYDRATED TURKEY MEAT PRODUCT
94
J. L. OBLINGER, C. I. DRAPER AND V. T. MENDENHALL
LOG | n OF NUMBERS 8 - lu
5-
• — • TOTAL YEAST AND MOLD COUNT (at 22°C) •—•TOTAL ANAEROBIC COUNT (at 35°C) # _ t TOTAL AEROBIC COUNT (at 35°C)
3 <2.5 0
2
3 4 MONTHS OF STORAGE AT25°C
FIG. 1. Microbiological counts of untreated "turkey jerky" (30% moisture) stored at 25° C. Each point on the graph represents the average of duplicate plates.
both sorbic acid treated and untreated jerky are reported in Table 2. It can be seen that the 30% moisture products (30-5 and 30S-25) were preferred over the 18% moisture product (18-25 and 18-5). The 30% untreated product (30-25) was not acceptable to the panel after one month storage. Visual mold growth on
TABLE 2.-
the product resulted in a significantly lower meanscore (2.8) compared to the mean scores of the other 30% moisture products (5.5 and 5.4). On the basis of the results obtained in this study, it appears that a jerky product of 30% moisture content, treated with 0.07% sorbic
- Average sensory panel scores (overall acceptability) of "turkey jerky" as affected by storage time, sorbic acid content and storage temperature Storage (months)
Treatments' 30-5 30-25 30-25 + sorbic acid 18-5 18-25 Mean
0 6.4 6.3
1
2
3
4
5.3 6.3
6.1 1.0
6.2 1.0
4.3 1.0
5 4.7 1.0
Mean 5.5a 2.8b
6.5 4.1 5.0 5.7w2
6.2 5.4 4.4 5.5w
5.8 4.6 4.4 4.4x
5.6 3.5 4.1 4.1x
4.5 3.0 3.3 3.2y
3.9 1.0 2.0 2.5z
5.4a 3.6ab 3.9ab
'Under "treatments," the first figure represents % moisture and the second figure represents storage temperature in °C. 2 Means within groups, followed by the same letters are not statistically different (P < .01).
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
4-
DEHYDRATED TURKEY MEAT PRODUCT
acid as a preservative, would be an acceptable and marketable product that would enhance further utilization of deboned turkey meat. The slow deterioration in overall acceptability of the product after three months storage indicates that further work needs to be done in the area of flavor stability. REFERENCES
the quality of mechanically deboned fowl meat by centrifugation. J. Food Sci. 38: 279-281. Galton, M. M , G. K. Morris and W. T. Martin, 1968. Salmonellae in foods and feeds. U.S. Dept. Health, Education and Welfare, Atlanta, Ga., p. 1-41. Grunden, L. P., and J. H. Mac Neil, 1973. Examination of bone content in mechanically deboned poultry meat by EDTA and atomic absorption spectrophotometric methods. J. Food Sci. 38: 712-713. Koburger, J. A., 1972. Fungi in foods. III. The enumeration of lipolytic and proteolytic organisms. J. Milk Food Technol. 35: 117-118. Mendenhall, V. T., 1973. Further processing of turkey—putting a gobble into the dog. Utah Science, 34: 112-114. Satterlee, L. D., G. W. Froning and D. M. Janky, 1971. Influence of skin content on composition of mechanically deboned poultry meat. J. Food Sci. 36: 979-981.
Quantitative Aspects of the Staphylococcus aureus Flora of Poultry L. A. DEVRIESE, A. H. DEVOS AND L. R. VAN DAMME
Faculty of Veterinary Medicine, University of Gent, Gent, Belgium (Received for publication April 2, 1974)
ABSTRACT Important populations of Staphylococcus aureus were found to be present on the body surfaces of live poultry originating from flocks without history of staphylococcal disease. Their sizes increased considerably until approximately the seventh week of life after which time they were maintained at equally high levels. Significant correlations were found between the populations recovered from superficial wash samples and skin-tissue samples. Similarly the numbers isolated from the nasal cavities were correlated with other surface counts. Low numbers were present in the intestinal tract. Birds with staphylococcal synovitis had higher numbers in all sampling regions. The counts were very high in subjects suffering from staphylococcal dermatitis. Higher rates of positive birds and higher numbers of staphylococci were detected with a whole body sampling method than with a nasal swab technique. The isolates obtained in this study belonged to the S. aureus biotype B which is associated with poultry and pigs. POULTRY SCIENCE 54: 95-101, 1975
INTRODUCTION
R
EPORTS from different parts of the
apparently normally occurring populations
world present evidence for the wide-
are probably an essential part in the initiation
aureus
of staphylococcal infections which are not
on the skin and in the upper respiratory tract
uncommon in poultry. This situation has been
of poultry (Harry, 1967b; Pulverer and Entel,
amply documented in humans (see Williams,
1967; Sato et al., 1972), but only limited
1963).
spread occurrence of Staphylococcus
information is available on the ecology and
In the present investigation an attempt was
the quantitative aspects of this flora. Such
made to quantitate the S. aureus flora of
information
poultry and to detect some possible
is
needed
because
these
dif-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 10, 2015
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