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Decomposition of Ficed Foods in Poultry Storage
The article explains two main pathways of decomposition in foods, one affecting proteins and the other fats, with rancidity tied to acid formation. It notes enzymes can cause fat breakdown in dressed poultry, enzymes slowed by low potencies, and recommends strict temperature controls from packers to retailers, including 32 F in chit rooms, under 10 F in refrigerator cars, 40 F or below at wholesalers cold storage, and under 45 F at retail. Home storage should stay below 40 F for short terms, dry wet packed birds quickly, and avoid placing birds on ice.
MENTIONED IN THIS ARTICLE
Waterloo
Iowa
Herrick
Jung