Year: 2012
Type: article
Abstract: The results of the analysis of 67 samples of pre-packed cut chicken meat showed that the stability or shelf life of chicken meat (kept on 4 ºC) is six days. Ammonia content was signifi cantly increased after day 3 of storage and reached a maximum level of 9.90 ± 2.3 mg % in chicken fi llets and 8.35 ± 1.98 mg % in chicken legs at the end of the investigation on day 6. As regards microbiological quality and contamination with microorganisms, Salmonella spp. (7,5%), S. aureus (17.9%), L. monocytogenes (4,5%) and Enterobacteria (40.30%) were found in the analysed samples of fresh chicken meat. Sulphite reducing clostridia and Campylobacter spp. were not found. Total bacteria count in chicken breast fi llets was 4.22 ± 0.84 log10 cfu/g on day 1, 4.65 ± 0.74 log10 cfu/g on day 3 and 5.14 ± 0.86 log10 cfu/g on day 6 of storage. After one, three and six days of storage, total bacteria count in chicken legs was 3.60 ± 0.93 log10cfu/g, 4.01 ± 0.76 log10cfu/g, and 4.56 ± 0.85 log10 cfu/g, respectively. The overall results of the study suggest that the potentially signifi cant risk of meat deterioration and increase in the number and diversity of bacteria species depends on the processing of chicken meat. Considering the obtained results of the study, the indication of shelf life of chicken meat for sale should be supplemented with the note “best before”. Key words: shelf-life, poultry meat, ammonia, microbiological quality
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1629226377