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Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat
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  • Journal title : Korean Journal of Poultry Science
  • Volume 42, Issue 4,  2015, pp.347-352
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2015.42.4.347
 Title & Authors
Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat
Hwang, Yong-Joon; Park, Do-Hee; Yoon, Sung-Ho; Kim, Dong-Joon; Lee, Won-Bok; Yeon, Jae-Sung; Yi, Kwon-Jung; Kim, Soo-Ki;
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This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is `using the chicken meat within 2 day post-mortem (PM)` is appropriate or not at meat processing plants. Different methods such as freshness, lightness (), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0~4 day) of chicken meat were stored in the refrigerator (). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness () 60.22 and 60.51, total number of microbes 4.20 and , TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and , and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2~3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is `using the chicken meat within 2 day post-mortem (PM)` is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.
chicken meat;post-mortem storage time;breast meat;
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