Effects of different temperature and duration during cold storage and transportation on physico-chemical properties, microbial safety and sensory attributes acceptability of broiler chicken breast
Temperature plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in processing temperature compared to the recommended temperature. Furthermore, there is still a paucity of evidence on the effects of temperature on meat quality and m...
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/90258/1/FP%202020%2025%20ir.pdf |
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| Summary: | Temperature plays an important role in meat processing. Observations in poultry
processing plants have shown a serious deviation in processing temperature compared to
the recommended temperature. Furthermore, there is still a paucity of evidence on the
effects of temperature on meat quality and microbial population. The aim of the first
experiment was to compare the effects of different temperature and duration during
storage on physico-chemical properties and microbial safety of broiler chicken breast.
80 birds were slaughtered and processed following which, the packed boneless breast
(PBB) (each bird was to provide 2 breast muscle samples; Left Breast & Right Breast)
was divided into 4 groups, each consisted of 40 PBB. Each group was subsequently
assigned to storage either at 4°C, -10°C, -18°C or -40°C, for 24 h before 20 PBB samples
from each group were transported to laboratory for instrumental meat quality and
microbiological analysis. The remaining 20 PBB from each storage temperature were
stored for 72 h before transported for analysis. Results have shown that there were
significant increases in drip loss and cooking loss as the storage temperature decreases.
Similarly, storage duration significantly affected cooking loss, of which, samples stored
for 72 h exhibit higher cooking loss compared to those stored for 24 h. For color,
significant differences were only observed in lightness (L*) and redness (a*) values.
Longer length of storage had significantly improved tenderness whereby, samples that
have been stored for a shorter duration presented higher pH values. Populations of
coliform and Salmonella decreased significantly with decreasing temperature and
increasing storage duration.
The second experiment was conducted to determine the influence of temperature and
duration of transportation on physico-chemical properties and microbial safety of broiler
chicken breast. 60 birds were slaughtered and processed as in the first experiment.
During storage, all 120 PBB were stored in -18°C for 24 h before subsequently assigned
to transportation temperature either at 4°C, 10°C or 15°C. Sixty of the PBB that were loaded into the cold truck with different temperatures were transported within 1 h, while
the remaining 60 were transported within 5 h of traveling time. Different transportation
temperature has a significant effect on coliform and Salmonella population without
affecting drip loss, cooking loss, lightness (L*), redness (a*), yellowness (b*), pH and
tenderness. Transportation duration have significantly affected lightness (L*), redness
(a*), yellowness (b*), pH, coliform and Salmonella population of broiler chicken breast.
For the third experiment, 210 birds were slaughtered and processed. Immediately after
packaging, PBB were divided into two groups, with each consisted of 240 PBB and 180
PBB. The first 240 PBB followed the same procedure as in the first experiment, while
the other 180 PBB followed the procedure as in the second experiment. The third
experiment provided results related to sensory attributes acceptability of broiler chicken
breast that have been stored and transported in different temperature and duration via
consumer acceptance survey and sensory evaluation test. For chicken subjected to
different storage temperature and duration, samples that were assigned at 4°C and -10°C
exhibit better color and aroma score. However, those subjected to -18°C and -40°C
storage, were of better scores in terms of tenderness and juiciness. For overall
acceptance, consumers prefer chickens which were stored at 4°C for 24 h. As for chicken
meats transported at different temperatures and travel durations, samples transported at
higher temperature recorded higher scores in aroma, tenderness and juiciness. Similar to
storage duration, transportation duration has limited effects on sensory characteristics.
Meanwhile, the overall acceptance score of chicken meat transported at different
temperatures and durations suggest that consumer prefer chicken meat transported at
10°C for 1 h. |
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