1. Whole broilers and separated legs were stored at ‐12 ± 1 °C, —18 ± 1 °C and — 75 ±2 °C (reference group, whole carcasses only), for up to nine months.
2. Legs cut from the whole birds after removal from store, unpacking and thawing, and legs from the portions were compared in odour preference at four times of examination.
3. After only 1 d the odour of the legs stored as parts at —12 °C was less preferred than that of the reference group; this was also true for legs cut from whole birds after 3 months at the same temperature.
4. After 3 months at — 12 °C the odour of the legs stored as parts was less preferred than the odour of legs obtained from whole birds.
5. Storage of legs as parts at —18 °C resulted in a comparatively less preferred odour after 3 months, while the same was true after 9 months for legs cut from the carcasses. 相似文献
1. Certain rapeseed meals in the diet of hens laying brown eggs result in the production, from some birds, of eggs which have a “ fishy ” or “ crabby ” odour because of the presence of trimethylamine.
2. Such susceptible birds have been used to demonstrate that the activity can be extracted from rapeseed meal with appropriate solvents. 相似文献
1. The role of certain fish meals in the production of localised gizzard erosion is confirmed.
2. Lesions typical of gizzard erosion could be produced by the addition of histamine to the diet.
3. The amount of histamine occurring naturally in fish meal depends on the species of fish and the extent and nature of bacterial spoilage.
4. These variables may explain why histamine has not been implicated previously and also why there have not been consistent associations between the condition and geographical source or common factors in bulk consignments of the meal. 相似文献
