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Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter
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 Title & Authors
Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter
Lee, Sung-Ki; Kang, Sun-Moon; Lee, Ik-Sun; Seo, Dong-Kwan; Kwon, Il-Kyung; Pan, Jo-No; Kim, Hee-Ju; Ga, Cheon-Heung; Pak, Jae-In;
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The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were , 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.
spent layer chicken;dried meat product;natural freeze-drying;humectant;trehalose;
 Cited by
차아염소산나트륨 세척 및 진공 포장이 노계 가슴육의 냉장 저장 중 미생물학적 및 이화학적 품질에 미치는 영향,나재천;김선효;정사무엘;이수기;강환구;최희철;조철훈;

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