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http://krishi.icar.gov.in/jspui/handle/123456789/7393
Title: | Quality super chilled poultry meat at storage. |
Other Titles: | Not Available |
Authors: | Rathod K.S, Ambadkar R.K and Naveena B.M |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
Published/ Complete Date: | 2017-12-31 |
Project Code: | Not Available |
Keywords: | Poultry meat, Super chilling, Storage, Quality evaluation. |
Publisher: | Indian Journals.com |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The breast meat upon exposure to super chilling (−1.5 to-2.5°C), chilled (4°C) and frozen (−18°C) temperatures up to 24 h were assessed separately for various quality attributes. The moisture content of super chilled meat (75.74+0.53) was significantly less than chilled meat (78.09+0.49). The protein content was higher in fresh meat (20.56+0.31) as compared to chilled (18.13+0.39) and super chilled meat (18.78+0.27) while fat content was not affected. The pH and water holding capacity (WHC) showed non-significant effect of cooling. There was significant (p<0.05) reduction in drip loss in super chilled meat samples as compared to chilled and frozen samples. The water activity (aw) in frozen and super chilled fillets reduced significantly (P<0.05) as compared to fresh meat. There was non-significant (p>0.05) increase in total plate count (TPC) of super chilled (4.29+0.19) and frozen fillets (4.13+0.17) whereas in chilled samples, the increase in TPC (4.69+0.23) was significant (p<0.05). However, psychrophillic (PPC) increased significantly (p<0.05) in both chilled (2.48+0.20) and super chilled fillets (1.98+0.20). The texture of super chilled fillets was comparable with chilled and frozen fillet as evident from shear force values. There was reduction in L* and b* in super chilled breast fillet against frozen and chilled fillet. Moreover, a* value increased significantly suggesting the beneficial effect of super chilling in improving the redness of breast fillet. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Meat Science |
NAAS Rating: | 4.7 |
Volume No.: | 12(1) |
Page Number: | 39-43 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | http://www.indianjournals.com/ijor.aspx?target=ijor:jms&volume=12&issue=1&article=007 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7393 |
Appears in Collections: | AS-NRCMeat-Publication |
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