Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Packing Methods on Storage and Microbiology of Chilled Chicken Breast and Thigh Meats

냉장방법과 포장방법이 냉장계육의 저장성 및 미생물의 증식에 미치는 영향

  • Published : 1997.03.01
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Abstract

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

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