engleski

Effect of storage on poultry meat quality

The aim of this work was the determine the effect of freezing and thawing on the quality of chicken meat.Chicken carcasses were frozen at -12*C for 270 days for this purpose.They were thawed in 90-day intervals and analyzed.The control was frozen again after thawing and it was analyzed on the 270th day of storage.Changes in sensory traits were determined after 180days of storage.During 270 days of storage, in the control there was determined a statistically significant higher bacterial count on the surface of the carcasses (p<0.05)in the comparison to samples in the experiment.The total count of psychrotropic bacteria on the surface of fresh carcasses was decreasing and it was 3, 3 log 10 CFU/cm2 on the 270th day, i.e. 3.4 log10 CFU/cm2 in control samples of chicken carcasses. Statistically significant, positive, medium strong positive correlation (r=0.59) was determined between bacterial count n the surface of the sample and pH.The correlation between bacterial count on the surface of the carcasses and NH3 quantity is relatively weak with a negative direction (r=-0.47).There was determined a relatively weak, statistically significant corelation of a negative direction between NH3 quantity in the meat and bacterial count on the surface of the sample (r=-0.47), which indicates that bacterial count grows along with the decrease of the NH3 quantity in meat.

meat quality; poultry; freezing; thawing; chicken carcasses

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