TITLE

The Quality of Poultry Meat in Various Type of Packaging Stored Under Refrigeration Conditions

AUTHOR(S)
SURMEI, Elena; USTUROI, M. G.; NICULAUA, M.; ALBU, Aida; COTFAS, Iulia
PUB. DATE
July 2013
SOURCE
Bulletin of the University of Agricultural Sciences & Veterinary;2013, Vol. 70 Issue 2, p397
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The research was carried out on samples taken from thighs muscles, individually packed and stored for 10 days, at different parameters (Lc stored at +4°C, 95% RH, packed in polyethylene bags; Lexp-1 stored at +4°C, 95% RH packed in Stretch trays; Lexp-2 stored at +4°C, 95% RH packed in BDF (under a modified atmosphere) trays). During this period, was made daily determinations on color, pH and in easily hydrolysable nitrogen content. Our results showed that there was a directly correlation between muscle pH, color fluctuations and easily hydrolysable nitrogen content. Thus at the end of 10 days of storage for the group Lc was registered a pH of 6.64, a content of 28.21 mg NH3/100 g and color values of L"-54.35, a"-10.27, b"-17.27), for samples packed in Stretch trays, pH was higher than the Lc with 2.6 and with 2.91 than Lexp-2. Regarding easily hydrolysable nitrogen content, Lexp-2 had content with 63.66% lower than Lc and with 56.64% beside Lexp-1. The final conclusion was that in order to preserve the freshness of poultry meat is recommended packaging in BDF trays (in a controlled atmosphere) and storage at +4°C/ RH 95%.
ACCESSION #
91981519

 

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