The goal of this study was to evaluate the application of one type of time-temperature integrator (TTI) to monitor the microbiological quality of ice-packed raw chicken drumsticks as a function of temperature exposure. A kinetics-based model was used to correlate the TTI chroma response to the...
butzleri was detected on 95% of chicken carcasses, 23% of frozen chicken carcasses (Atabay et al., 2003), 50% of turkey drumsticks, 57% of ground chicken, 86% of ground turkey, and 100% of whole frying chicken (Lammerding et al., 1996), indicating that poultry products are potential ...
The purpose of this study was to characterize the kinetics of the spoilage process of chicken drumsticks in order to evaluate the application of an enzyme process-based time-temperature integrator (TTI) as a continuous quality monitor of poultry products. Shelf life studies were conducted at ...