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- Title
The Quality of Poultry Meat in Various Type of Packaging Stored Under Refrigeration Conditions.
- Authors
SURMEI, Elena; USTUROI, M. G.; NICULAUA, M.; ALBU, Aida; COTFAS, Iulia
- 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%.
- Subjects
POULTRY carcasses; POULTRY -- Packing; STORAGE of food poultry; MEAT preservation; FARM produce storage
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, Vol 70, Issue 2, p397
- ISSN
1843-5262
- Publication type
Article