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EXTENDING THE SHELF LIFE OF CHICKEN BROILER MEAT.

Author(s) : IKEME A. I.

Type of article: Article

Summary

MICROORGANISMS INVOLVED IN THE SPOILAGE OF POULTRY MEAT STORED AT 271, 277 AND 288 K (-2, 4 AND 15 DEG C) WERE IDENTIFIED. ATTEMPTS WERE MADE TO EXTEND THE SHELF LIFE BY TREATMENT WITH TWO SOLUTIONS. SOLUTION 1 CONSISTED OF 10% CITRIC ACID, 6% POTASSIUM SORBATE AND 34% MODIFIED CORN-STARCH IN WATER (PH 3.2). SOLUTION 2 CONSISTED OF 20% CITRIC ACID, 6% POTASSIUM SORBATE AND 24% MODIFIED CORNSTARCH IN WATER (PH 2.4). CHICKEN WINGS WERE DIPPED IN BOILING WATER FOR 10 SEC, DIPPED IN SOLUTION 1 OR 2 FOR 60 SEC, DRAINED FOR 3 SEC, AND PACKAGED INDIVIDUALLY IN POLYETHYLENE BAGS. UNTREATED POULTRY MEAT HAD A SHELF LIFE OF LESS THAN 1 DAY AT 288 K, 7 DAYS AT 277 K AND 14 DAYS AT 271 K. WINGS TREATED WITH SOLUTION 1 HAD A SHELF LIFE OF 4 DAYS AT 288 K AND 14 DAYS AT 277 K. WINGS TREATED WITH SOLUTION 2 HAD A SHELF LIFE OF 6 DAYS AT 288 K AND LONGER THAN 28 DAYS WHEN STORED AT 277 K. PSEUDOMONADS WERE IDENTIFIED AS THE MAJOR ORGANISMS RESPONSIBLE FOR EATED SAMPLES. TREATMENT OF THIGHS WITH SOLUTION 1 HAD NO ADVERSE EFFECT ON THE SENSORY CHARACTERISTICS. SAMPLES TREATED IN SOLUTION 2 WERE SCORED LOWER BUT WERE NOT UNDESIRABLE.

Details

  • Original title: EXTENDING THE SHELF LIFE OF CHICKEN BROILER MEAT.
  • Record ID : 1983-2215
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 61 - n. 11
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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