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Shelf life of mechanically separated poultry meat stored under refrigeration.

[In Portuguese. / En portugais.]

Author(s) : XAVIER C. de V. A., BERAQUET N. J.

Type of article: Article

Summary

Three treatments were done: packing in polyethylene bags; with butylhydroxyanisol-butylhydroxytoluene and sodium nitrite and packing in polyethylene bags; vacuum packing in polyethylene/polyamide bags. The bags in the three treatments were stored at 0 to 2 deg C. Sensory analysis of colour and odour indicated that up to the 7th day of storage only samples from the first treatment had off-odours and after 10 days of storage only samples from the second treatment were acceptable. These results indicated that shelf life of meat from chicken backs packed in polyethylene bags would be 3 to 5 days. Chilled storage (0 to 2 deg C) could be extended for at least two more days by adding butylhydroxyanisol-butylhydroxytoluene and nitrite or vacuum packing the meat.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1995-1682
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 24 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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