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  • Title: [Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms].
    Author: Ivanova S, Ribarova F, Shishkov S.
    Journal: Vet Med Nauki; 1985; 22(6):73-8. PubMed ID: 4035999.
    Abstract:
    Studied was the effect of psychrophilic organisms of the Acinetobacter, Aeromonas, Alcaligenes, and Flavobacter genera on the amino acid composition of white poultry meat stored at 0 degrees to 4 degrees C in the course of 48 hours, and at 18 degrees C in the course of 6 to 12 months. The quantitative determination of individual amino acids was carried out by means of an automatic amino acid analyzer, Hitachi type, after the method of Speckman, Stein, and Moore. No changes were established in the amino acid composition of white poultry meat that was treated with psychrophilic organisms as against the composition of untreated meat. Proteins preserved their biologic value.
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