EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT
Abstract
Microorganisms involved in the spoilage of poultry meat stored at -2C, 4C and 15C were identified. The numbers of spoilage organisms on poultry meat after storage for different time periods at the above temperature were determined. Attempts were made to extend the shelf-life of poultry meat by treatment with two solutions containing citric acid, potassium sorbate and modified corn starch. Solution 21 consisted of 10% citric acid, 6% potassium sorbate, 34% corn starch in water (pH 3.2). Solution 22 consisted of 20% citric acid, 6% potassium sorbate, 24% corn starch (pH 2.4). Chicken broiler wings were dipped in boiling water for 10 seconds, dipped in solution 21 or 22 for 60 seconds, drained for 3 seconds and packaged in polyethylene bags. Untreated poultry meat samples (portion of wing consisting of ulna and radius with attached skin and muscle) had a shelf-life of less than 1 day at 15C, 7 days at 4C, and 14 days when stored at -2C. Wings treated with solution 21 had a shelf-life of 4 days at 15C and 14 days at 4C. Wings treated with solution 22 had a shelf-life of 6 days at 15C and longer than 28 days when stored at 4C. Wings treated with solution 21 remained unspoiled for 1 day when stored at 25C while those dipped in solution 22 were unspoiled after 2 days. Treatment with solution 21 or solution 22 had no adverse effect on the organoleptic characteristics of barbequed samples. Throughout the study, samples treated with solution 22 had lower microbial counts than samples treated with solution 21.
Degree
Ph.D.
Subject Area
Livestock
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