Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation

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; 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.

The Antimicrobial and Antibiofilm Activity of Oregano Essential Oil against Enterococcus faecalis and Its Application in Chicken Breast

“…The physicochemical characteristics are regarded as one of the most important factors for consumers in determining meat quality and meat freshness [ 62 ]. The rise in pH was linked to the proliferation of spoilage bacteria capable of degrading proteins and producing volatile bases [ 63 ].…”

Multi-Omics Analysis of the Microbiome and Metabolome Reveals the Relationship Between the Gut Microbiota and Wooden Breast Myopathy in Broilers

“…A higher L value, a * value, and drip loss, as well as lower pH postmortem, were observed in the WB filets. A high lightness value is considered to be an indicator of the paleness of breast meat ( 34 ) and also indicates a higher amount of exudate, causing light scattering from the meat surface ( 35 ). Identification of color is an easy way to determine the pH of meat: very dark meat will have a high pH, whereas light meat will have a low pH ( 36 ).…”

Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

“…The physicochemical characteristics are regarded as one of the essential factors for consumers in determining meat quality and meat freshness [5]. Instrumental color measurement systems such as CIELAB scoring system are used as indicators of meat quality and a predictor of the preferred visual color of meat surface.…”

“…Despite the application of recent and advanced techniques, chemical preservatives, and cold chains in food preservation, it has been projected that microbial and chemical spoilage with other factors causes massive waste Foods 2021, 10, 1855 2 of 20 of approximately 1.3 billion tons/year (25%) of all food produced during post-harvest or post-slaughter [3,4]. If the meat and meat products are not preserved and handled properly it could be a common vehicle for foodborne diseases and compromises the nutritional quality, eventually leading to influence the meat physicochemical properties, product acceptance by consumers, and potential public health issues, causing food insecurity and economic concerns [5,6].…”