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Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation
- Source :
- Foods, Volume 10, Issue 4, Foods, Vol 10, Iss 874, p 874 (2021)
- Publication Year :
- 2021
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2021.
-
Abstract
- Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated<br />they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.
- Subjects :
- transportation duration
Health (social science)
animal structures
cold truck
Population
Food spoilage
Plastic film
TP1-1185
Plant Science
broiler
Health Professions (miscellaneous)
Microbiology
Article
meat quality
Chicken breast
0404 agricultural biotechnology
Animal science
Salmonella
medicine
education
transportation temperature
education.field_of_study
Food poisoning
Chemistry
Chemical technology
digestive, oral, and skin physiology
0402 animal and dairy science
Broiler
food and beverages
04 agricultural and veterinary sciences
Microbiological quality
coliform
medicine.disease
040401 food science
040201 dairy & animal science
Left breast
pectoralis major
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....9b1b0509989423997623c85685fe86af
- Full Text :
- https://doi.org/10.3390/foods10040874