Share

INFLUENCE OF THE WATER COOLING OF FRESH BROILERS ON THE SHELF LIFE OF POULTRY PARTS AT 258 AND 252 K (-15 AND -21 DEG C).

Author(s) : RISTIC M.

Type of article: Article

Summary

AFTER WATER COOLING 30 MINUTES AT 283 OR 278 K (10 OR 5 DEG C)AND STORAGE AT 273.4K (0.4 DEG C) AT 1, 3, 6AND 8 DAYS THE CARCASSES WERE DISSECTED, FROZEN AND STORED AT 258 AND 252 K (-15 AND -21 DEG C) FOR 16 MONTHS. EVERY 2 MONTHS THE FOLLOWING CRITERIA WERE INVESTIGATED: FREEZER BURN, DRIP LOSS, LIGHTNESS OF COLOUR, CONSISTENCY, COLOUR OF MEAT, SENSORY EVALUATION, OBJECTIVE TENDERNESS, GRILL LOSS, PEROXIDE NUMBER AND TOTAL BACTERIAL COUNTS. THE LEG MUSCLES SHOWED A LOWER STORAGE ABILITY THAN BREAST MUSCLES. THEY COULD BE STORED FOR 12 MONTHS. THE BREAST MUSCLES HAD A SHELF LIFE OF 16 MONTHS. FRESH BROILERS FROM WHICH PARTS HAVE TO BE FROZEN SHOULD BE STORED AT ABOUT 273 K (0 DEG C) FOR NOT MORE THAN 3-6 DAYS.

Details

  • Original title: INFLUENCE OF THE WATER COOLING OF FRESH BROILERS ON THE SHELF LIFE OF POULTRY PARTS AT 258 AND 252 K (-15 AND -21 DEG C).
  • Record ID : 1982-2001
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 2
  • Publication date: 1982/04

Links


See other articles in this issue (1)
See the source

Indexing