Effect of packaging method and cold-storage time on chicken meat quality

Abstract

(2016) Effect of packaging method and cold-storage time on chicken meat quality, CyTA -Journal of Food, 14:1, 41-46, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) (CO 2 /N 2 = 3:7) on the physicochemical properties and sensory attributes in chicken breast meat during storage at 2ºC±0.5ºC for 5, 10 and 15 days. Results showed that storage time influenced the physicochemical properties, except sensory attributes, shear force and shear energy of chicken meat. The extended storage time was causing an increase in the pH value, drip loss and in values of color parameters (L, a* b*) in chicken meat. Moreover, the packaging method affected values of drip loss, cooking loss and shear force. Fresh meat (0 days of storage) was characterized by the highest overall quality assessed with the semi-consumer scaling method. Storage time and packaging method were found to exert significant effects on the physicochemical parameters determined instrumentally and on sensory attributes of meat evaluated with the semi-consumer scaling method.Keywords: chicken; meat quality; vacuum packaging; modified-atmosphere packaging Este estudio se realizó para determinar los efectos del envase al vacío (VP) y el envase en atmosfera modificada (MAP) (CO 2 /N 2 = 3:7) en las propiedades fisicoquímicas y los atributos sensoriales de la pechuga de pollo durante el almacenamiento a 2ºC ± 0,5ºC durante 5, 10 y 15 días. Los resultados mostraron que el tiempo de almacenamiento influenció en las propiedades fisicoquímicas, excepto en los atributos sensoriales, la fuerza cortante y el esfuerzo cortante de la carne de pollo. La extensión del tiempo de almacenamiento causó un aumento en el valor pH, la pérdida de goteo y los valores de los parámetros de color (L, a* b*) de la carne de pollo. Además, el método de envase afectó a los valores de pérdida de goteo, pérdida de cocción y fuerza cortante. La carne fresca (0 días de almacenamiento) se caracterizó por la mayor calidad total evaluada con el método de escala del semi-consumidor. Se observó que el tiempo de almacenamiento y el método de envase habían ejercido efectos significativos en los parámetros fisicoquímicos determinados de forma instrumental y en los atributos sensoriales de la carne evaluada con el método de escala

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

“…Drip loss was calculated and obtained by the adapted method of Marcinkowska‐Lesiak et al () according to the formula:where DL is an indicator of drip loss in percentage, m 1 the weight of raw material before storage and m 2 the weight of raw material after storage in g.…”

“…Drip loss was calculated and obtained by the adapted method of Marcinkowska-Lesiak et al (2016) according to the formula:…”

Combination effect of Alpinia malaccensis and Terminalia catappa extract for controlling foodborne pathogens and spoilage bacteria on ready to cook vacuum packed raw chicken meat

“…Therefore, to overcome the drawbacks, plant extracts could be added in combination with chemical preservatives, bacteriocins and with some other processing methods (Weerakkody, Caffin, Dykes, & Turner, ). Previous studies carried out in relation to extending the shelf life have evaluated the efficacy, safety, and stability using different packaging methods with marinated plant extracts (Alakomi et al, ; Kim et al, ; Marcinkowska‐Lesiak et al, ; Zhou, Xu, & Liu, ). Further, vacuum package with antimicrobial compounds can be adapted to exert a synergistic effect to extend the shelf of fresh chicken meat.…”

“…Previous studies carried out in relation to extending the shelf life have evaluated the efficacy, safety, and stability using different packaging methods with marinated plant extracts (Alakomi et al, 2017;Kim et al, 2015;Marcinkowska-Lesiak et al, 2016;Zhou, Xu, & Liu, 2010).…”

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

“…The nutritional value of poultry meat, its high protein content, and low fat content as well as its flavor make it attractive to consumers, who increasingly declare their preference for meat of chickens that have been produced in the system taking the greatest possible care of birds' welfare (Damaziak, Michalczuk, & Kurek, 2012;Marcinkowska-Lesiak et al, 2016;Michalczuk, Łukasiewicz, Zdanowska-Sąsiadek, & Niemiec, 2014;Popova, Ignatova, Petkov, & Stanišić, 2016;Puchała, Krawczyk, Sokołowicz, & Utnik-Banaś, 2015). Studies have shown that more than half of Britons polled assessed the animals' welfare as very important, and more than 70% of the surveyed citizens of the United States reported concern about the welfare of farm animals (Norwood & Lusk, 2011).…”