Characteristics of cooled chicken meat stored under modified atmosphere.

[In Polish. / En polonais.]


Type of article: Article


Tests were done on the effect on emulsifying capacity and thermal stability of created emulsion of long-lasting (8-20 days) cold storage of breast parts with bones and legs of chicken carcasses in modified atmosphere (94% CO2, 5% N2, 1% O2) and in air. Changes in pH and water holding capacity during storage were analyzed. It was found that modified atmosphere in proportion to air restrains the reduction rate of emulsifying capacity of fat by muscular tissue proteins. The emulsion's stability formed by muscular tissue proteins in breast parts increases, whereas the emulsion's stability formed by muscular tissue protein in legs, decreases.


  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-1760
  • Languages: Polish
  • Source: Chlodnictwo - vol. 32 - n. 3
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.


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