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Enzymatic and chemical changes, diffusion of carbon dioxide in the muscles of cooled chicken stored under controlled atmosphere.

Author(s) : KRALA L., MICHALOWSKI S., MOKROSINSKA K.

Summary

When prolonged shelf life of chicken is not required, freezing may be substituted by a less energy-consuming cool storage under controlled atmosphere. The influence of controlled atmosphere in optimum composition (75% CO2, 20% N2, 5% O2) and the influence of air on the proteolytic activity of cathepsins, acidity, conversion of myoglobin in the muscles, as well as on the colour of skin on legs and breast parts of chicken, cool stored using minimum water, was compared. The samples were stored at a temperature of -1 to 3 deg C, for the periods of 10 days (air) and 21 days (controlled atmosphere). Diffusion of CO2 is measured through use of CO2 with C14.

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Pages: 210-215

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Details

  • Original title: Enzymatic and chemical changes, diffusion of carbon dioxide in the muscles of cooled chicken stored under controlled atmosphere.
  • Record ID : 1996-1049
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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