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New Techniques in the Analysis of Foods pp 143–146Cite as

A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken

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Abstract

Most chicken marketed in the United States is sold fresh. Fresh foods such as poultry, beef, pork, fish, and milk are susceptible to spoilage. Spoilage defects eventually become organoleptically detectable due to the growth of bacteria on these foods after a specified period of time.

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Authors and Affiliations

  1. Poultry Science Department, University of Georgia, Livestock-Poultry Building, Athens, Georgia, 30602-2772, Greece

    Scott M. Russell

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  1. Scott M. Russell
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Editor information

Editors and Affiliations

  1. USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Michael H. Tunick , Samuel A. Palumbo  & Pina M. Fratamico ,  & 

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© 1998 Springer Science+Business Media New York

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Russell, S.M. (1998). A Rapid Method for Predicting the Potential Shelf-Life of Fresh Chicken. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_12

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  • DOI: https://doi.org/10.1007/978-1-4757-5995-2_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-3307-2

  • Online ISBN: 978-1-4757-5995-2

  • eBook Packages: Springer Book Archive

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