DE1073843B - Process for treating plucked poultry or poultry meat to increase shelf life - Google Patents

Description

GERMAN

It is common practice to refrigerate freshly slaughtered poultry in an ice-water bath for ¹ _1/2 to 4 hours to lower the temperature of the poultry and to minimize bacterial growth. The chilled poultry is removed from the ice bath, packaged using customary methods and put on the market. If the poultry is not frozen - freezing may be uneconomical or inadvisable for other reasons - spoilage occurs quickly and the meat soon becomes inedible. This short shelf life is very disadvantageous for the poultry industry and requires many small slaughterhouses that are only able to supply a relatively small area. Such small systems are often inefficient, inadequate from a sanitary point of view and difficult to monitor by the health authorities.

Tarr and co-workers advocated the use of anti-bacterial and autolytic agents in the Preservation of Fish, Deatherage and Associates in the Preservation of Meat Described. According to Food Technology, Vol. 8, 1954, p. 19 (Kohler et al.), Has used chlortetracycline to increase Shelf life of poultry by 7-14 days has been shown to be effective when freshly slaughtered chickens in water, containing 3 to 30 parts / million parts of chlorotetracycline, immersed and then stored at 4.4 ° C.

It has now been found that the shelf life of plucked poultry and poultry meat that is later fried or to be cooked, can be increased considerably if the freshly plucked poultry is in an aqueous solution is immersed that contains a substance effective against bacteria and autolysis, such as tetracycline, chlortetracycline, Bromotetracycline and / or oxytetracycline in amounts of 3 to 30 parts / million parts and one against gram-negative bacteria such as Pseudomonas and Alcaligenes, active substance such as neomycin or Contains polymyxin, in amounts of 3 to 50 parts / mulion part.

As mentioned, the present invention relates only to the treatment of plucked poultry or of Poultry meat that will later be fried or boiled.

When the poultry is later cooked or roasted, the small amounts of the substance effective against bacteria and autolysis and the substance effective against gram-negative bacteria on the skin are completely destroyed or converted into physiologically harmless substances. This is how chlortetracycline works. when cooked into the microbiologically inactive isochlortetracycline, isochlortetracycline has an LD ₆₀ in mice of more than 10 g / kg when administered orally,

The inventive method consists in that the plucked poultry with a solution of the active substances in the specified concentrations for

Method of treatment

of plucked poultry

or of poultry meat.

to increase the shelf life

Applicant:

American Cyanamid Company,
New York, NY (V. St. A.)

Representative: Dr. B.Zumstein
and Dipl.-Chem. Dr. rer. nat. E. Assmann,
Patent Attorneys, Munich 2, Bräuhausstr. 4th

Claimed priority:
V. St. v, America dated May 13, 1955

Harry Pearson Broquist, Woodcliff Lake, N.J.,

Leonard Russell Hines, Ridgewood, N.J.,

and August Richard Kohler, Trenton, N. J. (V. St. Α.),

have been named as inventors

a short period of time, preferably at least 30 minutes, and then the excess Solution removed by drying. The immersion solution is preferably cooled; it can also contain ice in order to reduce the temperature of the freshly slaughtered animals and to encourage bacterial growth in as early as possible after slaughter. Definitely supposed to be immersion take place before the start of bacterial multiplication.

May be added to the dipping solution further constituents, for example, can -value of the immersion solution can be used at 7.5 or less of citric acid or another non-toxic acid to lower the p _H. Instead of the acids, buffers can also be used for this purpose. If the tap water used is alkaline, a p _H setting may be necessary.

The mixture for carrying out the method according to the invention is usually a solid substance in the form of a tablet or a powder for mixing with certain amounts of water brought. These mixtures can contain substances that promote their dissolution or the measuring or weighing

909 710/316

of the active ingredients - facilitate. For example Sodium chloride, starch and glucose can be used for this.

The expression "poultry" is intended to mean the meat of all edible birds, such as chickens, turkeys, ducks, geese or young poultry, which require meat preservation is important to be understood.

The effectiveness and the achievable advantages of the process according to the invention are shown in the tables below. The results are given in microorganisms χ 10 ^e / mI solution, the number of which was determined using the following procedure:

Each chicken weighing approximately 1 kg is carefully immersed in 11 sterile, distilled water for 5 minutes. The immersion is repeated ten more times, then it is dried and. put aside. The wash water now contains most of the surface microorganisms on the animal. Depending on Depending on the degree of spoilage, dilutions of the wash water are made in sterile, distilled water; Add 1 ml of each desired dilution to two test tubes with nutrient agar. The glasses will then poured into sterile petri dishes. After hardening, they are turned over and kept at room temperature (24 ° C) Stored for 48 hours. Then the individual colonies are counted.

Organoleptic observations have also been included in some of the tables below.

Table I.

Comparison of the effects of tetracycline, chlortetracycline and oxytetracycHn in the preservation of Poultry.

Table II

Effectiveness of chlortetracycline, neomycin, and polymyxin B in the preservation of poultry . Long-term storage at 2.8 ° C

Active ingredient used {y / ml) Neo
mycin Poly
myxin B Micro Organo- Chlorine-
tetra-
, "Oyclin . organisms
X 10 ⁶ / ml leptic ob
attention . - - 1050.0 spoiled 3
15th 30th 4.8 very
weaker
odor - - 30th 28.2 very
weaker
odor ao - 30th - 10.0 if. 3 - 30th 0.03 if. 3 30th 30th 0.021 if. 3 0.017 if.

Conc (Microorganisms found) chlorine
tetra
cyclin Tetra
cyclin <10 ⁶ / ml) tration - - storage
at at
30min- Empty
try Oxy
tetra
cycHn 2.8 ° C good 0.23A 72.0 ^Ä 1000, OB - (Days) A
dive
(y / ml) 3050.0D 4.6 ^A. 53.0 ^B 0 - - 0.13A 1.97A 1500, OB 7th 0 - _ _ 454, OB 3 - 2650, OA 2450.0C 5.2A 10 800, OE 35.5A 1380.0B _ 30th - 6, OA 325, OA 1170.0c 14th 0 - 395.0 ° 3 - 2990, OB 1770.0 ^E. 370, QA 10 325.0 ^E. 1320.0 ° 1775.0c 30th - 21.0 ° 1625, OB 1605, OD 21 0 - 1350, OC 3 - 1090, QB 10 30th

25 From the table above it can be seen that although chlortetracycline, neomycin and polymyxin B were investigated Concentrations for increasing the shelf life of poultry are not particularly effective in that surprisingly, however, combinations of chlortetracycline with neomycin or polymyxin B are essential have a stronger effect than the individual active ingredients. It should also be noted that with 3 parts / million parts Chlortetracycline has a slightly greater effect than using 30 parts / million parts neomycin or polymyxin B.

Table III

40 effectiveness of tetracycline, neomycin, and polymyxin B in the preservation of poultry lltägige storage at 2.8 C ⁰

Active ingredient used (y / ml) 50 3 Neo Poly Micro Organo- ⁴⁵ tetra . mycin myxin B organisms leptic ob cyclin X 10 ⁶ / ml attention 55 3 47.0 very 3 weaker 3 odor 30th 13.5 if. - 30th 4.5 if. 30th - 3.6 if. - 30th 0.022 if. 30th 30th 0.01 if. 0.006 if.

Organoleptic Observations:

A = o.B.

B = very faint odor.

C = weak odor.

D = strong odor.

E = spoiled.

From the table above it can be seen that as little as 3 parts / million parts of each of the tetracyclines is sufficient to increase the shelf life of poultry that has been immersed in the tetracycline-containing solution. Chlortetracycline shows a clear superiority over the others. ".-

The table above reveals the same synergism as can be seen from Table II when Tetracycline used in place of Crnortetracycline will. Similar results were found for oxytetracycHn in combination with neomycin or polymyxin B.

In another series of experiments to demonstrate the synergistic effect of chlortetracychn and neomycin was poultry as described above in a 30 parts / million parts active ingredient or mixture of active ingredients containing solution immersed and stored at 2.8 ° C for 10 days. The bacterial values are given below reproduced.

Table IV

Active ingredient (%) ChlortetracycEn Microorganisms 100% = 30 parts / million parts 100% X 10 ⁶ / ml Neomycin 80% 0.76 O% 50% 0.13 20% 20% 0.21 50% 10% 0.19 80% O% 3.11 90% 23.0 100%

From the table above it can be seen that the synergistic effect occurs when 10 to 20% of the one or the other of the active ingredients are present in the mixture. Other tetracyclines, e.g. B. bromotetracycline, can be used.

In a further series of tests, the synergistic effect between an anti-bacteria and autolysis active substance, such as chlortetracycline, and certain other active substances against gram-negative bacteria Fabrics shown. Equal numbers of organisms that cause spoilage in poultry have been lined up Given Petri dishes, the nutrient agar and changing concentrations of the active ingredients listed in Table V. contained. The differences in the number of

ίο Organisms that grow on each plate show that Synergism.

In addition to the experiments described above, many other experiments were carried out. Apparently the The beneficial effects of the tetracyclines are increased in a synergistic manner when used together with substances that are particularly effective against gram-negative bacteria, for example against those the genera Pseudomonas and Alcaligenes.

ChIo-
romy-
cetin Table ¹ Active ingredients Ma-
gna-
mycin Strep
to
mycin Polymyxin
B. More bacterial V Neo
mycin Value,
48 hours Aureo-
mycin - - - - 325 X 10 ⁶ 0 - - - - - 6.5 10 ^ g 10 µg - - - - · 0.79 20 μ _ξ 10 µg - - - - 38.5 - -. - - 0.075 10 μ§ - 10 μ _? - - - 20.5 - 10 μ _& 10 µg - - - 0.49 10 μ _ξ - - 10 µg - - 21.5 - - - - 10 µg - 1.2 10 jig " - - - 10 µg - 51.0 - - . 100 a 0.05 10 μ _§ units 35.0 - - 100 a - units 3.4 10 (ig

Claims (3)

Patent claims: 1. A method for treating plucked poultry or poultry meat to increase shelf life, which is later fried or boiled, characterized in that freshly plucked poultry is immersed in an aqueous solution containing a substance effective against bacteria and autolysis, such as tetracycline, chlortetracycline , Bromotetracycline and / or oxytetracycline, in amounts of 3 to 30 parts / million parts and an active substance against gram-negative bacteria such as Pseudomonas and Alcaligenes, such as neomycin or polymyxin, in amounts of 3 to 50 parts / million parts. 2. The method according to claim 1, characterized in that the _pH value of the solution is below 7.5. 3. The method according to claim 1, characterized in that the solution is cold and the poultry is immersed in it for at least 30 minutes.