Aging
Recent studies from University Federal of Minas Gerais add new data to aging
Published in Fitness and Wellness Business Week, September 24th, 2008
Data detailed in 'Effect of aging on bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast meat' have been presented. According to recent research from Belo Horizonte, Brazil, "The objective of this study was to investigate the influence of aging on the levels of bioactive amines, microbial flora, physico-chemical characteristics, and tenderness of broiler breast. Forty-five 1-d-old Cobb broilers were aged at temperatures from 1.0 to 5.7 degrees C for 8 h."
"Nonaged broiler breast contained spermine, spermidine, and low levels of putrescine. There was prevalence of aerobic mesophiles followed by Pseudomonas. Mean pH,...
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