Quality Changes in Chicken Breast Meat During Refrigerated Storage
Author Information
Author(s): Augustyńska-Prejsnar Anna, Kačániová Miroslava, Hanus Paweł, Sokołowicz Zofia, Słowiński Mirosław
Primary Institution: University of Rzeszow
Hypothesis
The study aims to assess the bacterial flora and sensory evaluation of broiler chicken breast meat stored at a stable low temperature.
Conclusion
The quality of chicken breast meat was acceptable up to the 8th day of refrigerated storage, after which spoilage processes commenced.
Supporting Evidence
- The study identified psychrophilic bacteria as the dominant microflora during refrigerated storage.
- Bacterial profiles varied over the storage period, with Pseudomonas dominating after the 8th day.
- Meat quality was assessed using sensory evaluation, which showed significant deterioration after 8 days.
Takeaway
This study looked at how long chicken meat stays good in the fridge and found it was still okay to eat for about a week.
Methodology
The study used MALDI-TOF MS for bacterial identification and sensory evaluation by a trained panel over 12 days of storage.
Limitations
The study is preliminary and requires further research to optimize poultry meat chilling methods.
Statistical Information
P-Value
<0.0001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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