Microbiological Profile of Meat from Pekin Ducks During Refrigerated Storage in Air and Vacuum

ABSTRACT This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in t...

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Bibliographic Details

Published in:	Brazilian Journal of Poultry Science
Main Authors:	R Hulankova, I Svobodova
Format:	Article
Language:	English
Published:	Fundação APINCO de Ciência e Tecnologia Avícolas 2024-09-01
Subjects:	Anas platyrhynchos Duck Meat Spoilage Meat Microbiology Pekin Duck
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2024000200317&lng=en&tlng=en