Determination of Sensory, Microbiological, Physio-chemical Quality and Shelf life of Portioned Chicken Meat under Display Condition at Market Stage
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Sri Lankan meat processing industry has been rapidly developed since last decade. With
increasing market demand they develop various portioned meat products to the market fulfilling
the customer requirement. Meat processors recently noticed that during display condition at
market stage quality of the products were considerably changed. The aim of this study was to
evaluate the physiochemical, microbial, sensory quality changes and shelf life of portioned
chicken meat in three commercial brands at display condition (-4 ˚C to +4 ˚C) during 9 days.
During the storage period pH value, water holding capacity (WHC), sensory attributes and
microbial count were measured in 3 days interval over 10 days. Statistical evaluation was
performed using one way ANOVA, general linear model and Friedman test. Gradual and
proportional increment of pH values (between 6.14 ± 0.51 and 6.93 ± 0.57) were observed in
tested commercial brands of portioned meat samples during the storage time. Furthermore,
WHC values were shown significant reduction (between 62.55 ± 0.50 and 55.32 ± 0.02) in all
portioned meat samples during the storage time. Total plate counts were increased (p>0.05) in
day of storage whereas coliform
bacteria also followed the same pattern. However, Escherichia coli were not found in any of
sample analyzed. Total bacteria count in portioned chicken meat samples were changed from
from day 0 to day 9 of storage. The results
showed a gradual and proportional decrease of sensory quality in all portioned meat samples
during the storage time (P<0.05). In conclusion, overall results of the study, number and
diversity of bacteria species, pH, WHC and sensory quality of portioned chicken meat
significantly change with the storage time under display condition at the market level. Also
above quality changes significantly difference among three different commercial brands. To
assure the quality of portioned chicken meat, it should not exceed five to six days in display
condition (kept on -4 ˚C to +4 ˚C) at market stage.
Description
Keywords
Animal Sciences, Food Science, Food Technology, Meat Production, Meat, Microbiological