Physicochemical and microbiological parameters of frozen and chilled chicken meat

Fernandes, Raimunda Thyciana Vasconcelos; Arruda, Alex Martins Varela de; Costa, Monik Kelly de Oliveira; Lima, Patrícia de Oliveira; Santos, Luiz Odonil Gomes dos; Melo, Aurora da Silva; Marinho, Jéssica Berly Moreira

doi:10.1590/s1806-92902016000700009

Cited by 16 publications

(16 citation statements)

References 11 publications

(13 reference statements)

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“…However, as a reflection of a competitive exclusion, the emergence and reemergence of new serotypes may explain the reason the occurrence of Salmonella sp. still remains high in the poultry chain (Ribeiro et al, 2007;Rall et al, 2009;Yamatogi et al, 2012;Fernandes et al, 2016), corroborating with the high occurrence observed in this work.…”

Section: Resultssupporting

confidence: 92%

Occurrence of Salmonella sp. in poultry carcasses evaluated from the retail trade between 2007 and 2013 in Paraná state, Brazil

Bersot

Viana

Sereno³

et al. 2019

Braz. J. Vet. Res. Anim. Sci.

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Poultry meat is often involved as a vehicle for microorganisms that cause food-borne diseases. Salmonella sp. is a major pathogen involved in outbreaks around the world. Based on its importance, the objective of this study was to determine the occurrence of Salmonella sp. in frozen and chilled poultry carcasses slaughtered and marketed in the western region of Paraná state, Brazil. A total of 340 samples were collected between January 2007 and April 2013, with 66 (19.41%) carcasses positive for Salmonella sp. It can be concluded from the results obtained that the occurrence of Salmonella sp. in poultry carcasses remains high, even though it is a product marketed refrigerated or frozen, methods considered appropriate for food preservation. A lower occurrence result was expected due to the 14-year implementation of the national pathogen reduction program established by the Ministry of Agriculture, Livestock and Supply aimed at a gradual reduction in the occurrence of Salmonella sp. in these products through constant monitoring of carcasses immediately after slaughter.

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Section: Resultssupporting

confidence: 92%

Occurrence of Salmonella sp. in poultry carcasses evaluated from the retail trade between 2007 and 2013 in Paraná state, Brazil

Bersot

Viana

Sereno³

et al. 2019

Braz. J. Vet. Res. Anim. Sci.

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“…In organic poultry production, restrictions on the use of antibiotics and antiparasitic drugs, and outdoor breeding of the animals play a role in increasing the microbial risks of organic poultry meat (Thamsborg 2001, Engvall 2001, Mead 2004b. The TMAB, TPAB, E. coli, coliform, Pseudomonas spp., mold and yeast counts in the present study were different (lower or higher results) from the results of the studies carried out with conventional frozen chicken meats depending on the type of microorganism (Eglezos et al 2008, Patsias et al 2008, Atlan and İşleyici 2012, Santosh et al 2014, Fernandes et al 2016. Thus, it is difficult to ascertain that the TMAB, TPAB, E. coli, coliform, Pseudomonas spp., mold and yeast counts in organic chicken meat analyzed in this study were higher than those reported in conventional chicken meat.…”

Section: Discussioncontrasting

confidence: 81%

Microbiological Quality of Organic Chicken Meat

Güran¹

2019

Kocatepe Veterinary Journal

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Organic chicken production in the world increases every year according to the consumer demands. Therefore, a higher awareness of the microbial quality of organic poultry meat is important for public health, food safety and product shelf life. In this study was used 240 of frozen organic chicken meat, drumstick (n:80), breast (n:80) and leg quarter (n:80) as the material. Microbiological analyses were conducted to determine the counts of total mesophilic aerobic bacteria (TMAB), total psychotropic aerobic bacteria (TPAB), Pseudomonas spp., coliforms, E. coli, molds, and yeasts in all samples. It was determined that 100%, 100%, 100%, 81.6%, 54.1%, 34.1%, and 83.3% of the analyzed samples (N:240) were contaminated with TMAB, TPAB, Pseudomonas spp., coliforms, E. coli, molds and yeasts, respectively. Moreover, the mean counts of TMAB was 4.99±0.80 log10 cfu/g, the TPAB was 5.29±0.96 log10 cfu/g, the coliforms were 3.53 ± 0.92 log 10 cfu/g, E. coli was 2.45±0.65 log10 cfu/g, Pseudomonas spp. was 4.63±1.10 log10 cfu/g, mold was 2.03±0.42 log10 cfu/g and yeast was 3.68±1.13 log10 cfu/g. These results indicate that organic chicken meat can be contaminated with various microorganisms that affect the shelf life and hygienic quality. ÖZOrganik tavuk eti üretimi tüketici tercihlerine bağlı olarak her geçen gün artmaktadır. Bu artışa bağlı olarak organik tavuk etlerinin mikrobiyal kalitesinin daha yakından bilinmesi hem halk sağlığı hem de gıda güvenliği ile ürünün raf ömrü bakımından önemlidir. Bu araştırmada baget (n:80), göğüs (n:80) ve kalçalı but (n:80) olmak üzere toplam 240 adet donmuş organik tavuk parça eti materyal olarak kullanıldı. Tüm örneklerde toplam mezofilik aerobik bakteri (TMAB), toplam psikrotrof aerobik bakteri (TPAB), Pseudomonas spp., koliform bakteri, E. coli ile küf ve maya sayısının tespiti için mikrobiyolojik analizler gerçekleştirildi. Analiz edilen tavuk parça etlerinin (N:240) sırasıyla % 100, % 100, % 100, % 81.6, % 54.1, % 34.1 ve % 83.3'ünün TMAB, TPAB, Pseudomonas spp., koliform, E. coli, küf ve maya ile kontamine olduğu belirlendi. Ayrıca örneklerdeki (N:240) ortalama TMAB sayısı 4.99±0.80 log10 kob/g, TPAB sayısı 5.29±0.96 log10 kob/g, koliform bakteri sayısı 3.53±0.92 log10 kob/g, E. coli sayısı 2.45±0.65 log10 kob/g, Pseudomonas spp. sayısı 4.63±1.10 log10kob/g, küf sayısı 2.03±0.42 log10 kob/g ve maya sayısı 3.68±1.13 log10 kob/g düzeyinde bulundu. Bu sonuçlar organik tavuk etlerinin hem raf ömrü hem de hijyenik kalitesi üzerine etkili mikroorganizmalar ile kontamine olabileceğini göstermektedir.

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“…Total ash content was determined after the complete mineralization of 5 g of the meat sample at 550-650°C in a muffle Carbolite oven type AAF1100, Hope Valley, UK. To assess the post-heat treatment leakage, 30 g of meat samples were weighed, placed, and kneaded in 150 cm 3 beakers and weighed (accuracy of 0.01 g). e samples, thus prepared, were covered with polyethylene foil and heated in a water bath at 72 ± 2°C for 30 minutes and subsequently cooled [17].…”

Section: Quality Assessment Of Breast Meatmentioning

confidence: 99%

“…A speci c feature of meat is its short shelf life [3]. A signi cant part of the poultry meat in commercial circulation is o ered as chilled meat.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

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e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

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Physicochemical and microbiological parameters of frozen and chilled chicken meat

Cited by 16 publications

References 11 publications

Occurrence of Salmonella sp. in poultry carcasses evaluated from the retail trade between 2007 and 2013 in Paraná state, Brazil

Occurrence of Salmonella sp. in poultry carcasses evaluated from the retail trade between 2007 and 2013 in Paraná state, Brazil

Microbiological Quality of Organic Chicken Meat

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

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