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Film oxygen transmission rate (OTR) effects on ground chicken meat quality.

Author(s) : DAWSON P. L., HAN I. Y., VOLLER L. M., CLARDY C. B., MARTINEZ R. M., ACTON J. C.

Type of article: Article

Summary

Effects of the packaging film OTR on the odour, colour, aerobic plate count, and cooked volatile compounds in ground chicken leg meat were evaluated over a 14-d refrigerated storage (4 deg C) period. Freshly desinewed and ground chicken leg meat was packaged under minimal vacuum in five films of different OTR. Films ranged from 30 to 12,000 milliL oxygen/m2 per 24 h. Odour scores of meat in packages opened after 10 d were lower for the lowest OTR film than films with higher OTR. Aerobic plate counts increased at a faster rate in the higher OTR films, and cooked meat volatile profiles showed little variation due to OTR film type.

Details

  • Original title: Film oxygen transmission rate (OTR) effects on ground chicken meat quality.
  • Record ID : 1996-2322
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 74 - n. 8
  • Publication date: 1995/08
  • Document available for consultation in the library of the IIR headquarters only.

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