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The effect of probiotics in broiler feeding was investigated by evaluating poultry carcass meat quality. Feeds supplemented with different levels of a probiotic (0.0, 0.1 and 0.2%) containing Saccharomyces cerevisiae (115‐Biogallinox) were used in feeding Ross 308 male chicks for 49 days. At the end of the trial period all broilers were sacrificed. After standard dissection of the carcasses, breasts and drumsticks were divided into two groups and vacuum or aerobically packaged than stored at 3 ± 0.5C for 12 days. The breasts and drumsticks were analyzed for pH, thiobarbituric acid reactive substances (TBARS), total mesophilic, total psychrotrophic, lactic acid and Enterobacteriaceae counts every two days during storage. The feeding of probiotic in broiler diets increased pH values of breast and drumstick (P < 0.01) but TBARS, total psychrotrophic bacteria and Enterobacteriaceae counts decreased (P < 0.01). It was determined that pH, TBARS and Enterobacteriaceae counts were lower in breast than drumstick (P < 0.05); but lactic acid bacterial count was higher (P < 0.05) in the drumstick samples. The pH, TBARS and bacterial counts increased during storage (P < 0.01) except for total mesophilic bacteria. The pH, TBARS, total aerobic psychrotrophic bacteria and Enterobacteriacea counts were lower in vacuum than in aerobically packaged samples (P < 0.05).

The effect of par-baking and refrigerator storage on the quality of cake was investigated. Quality evaluation of rebaked cakes was performed by using physical, chemical and instrumental texture profile analysis. Cakes were par-baked for 15, 20 and 25 min at 175°C and then they were stored at refrigerator temperature (4°C) for 30, 60 and 90 days, wrapped with two polyethylene bags. After storage, par-baked cakes were rebaked at 175°C and were subjected to analysis. Par-baking and intermediate storage time had a significant effect on baking loss, crumb moisture content, colour, symmetry index and textural properties of cake. The increase in the par-baking time led to a decrease in the baking loss and an increase in the moisture content of cake. Specific volume, moisture content, L colour value and symmetry index significantly decreased with increasing intermediate storage time, while baking loss significantly increased. However, regarding the crumb hardness, cohesiveness, springiness, gumminess and chewiness, the results indicated that the best result was obtained when cakes were baked for 15 min at the par-baking stage. Overall, the cakes became firmer, less cohesive and less dry crumb as the intermediate storage time increased, whereas springiness increased.

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