Storage Stability of Minced Chicken Meat and Pork at Ambient Temperature
DOI:
https://doi.org/10.48165/Keywords:
Ecosystem, Producing,, Tissue, Chicken, Temperature.Abstract
With the increase in human population, the demand for food has also risen up. The food processing outlets mostly handle minced meat at ambient temperatures to cater the consumers choice. Identifying the exact spoilage time can safeguard the health of the consumer and also minimize the losses to the food handlers. With this outlook a work was designed in order to study the spoilage pattern of chicken meat and pork at ambient temperature. The chicken meat and pork were procured hygienically from scientifically slaughtered poultry birds and pigs, and then minced using a mincer with a pore size of 10mm. The minced chicken meat and pork were analyzed for physico-chemical, microbiological and sensory parameters at ambient temperature for hourly interval. The results indicated a significant increase in pH, tyrosine value, TBARS values, weight loss and microbial profiles (Total plate count, Yeast and mould count, and Coliform count), and also a significant decrease in ERV and sensory (appearance, texture, odour and overall acceptability) scores of both minced chicken meat and pork with increase in storage period. Hence, it can be concluded that the shelf life of minced chicken meat and pork at ambient temperature was 3 hours and 6 hours respectively.
Downloads
References
Anagha R, Kavitha Rajagopal A and Renuka Nayar V, 2023. Study on the storage stability of kozhi ada: A traditional meat product of Kerala. The Pharma Innovation Journal 2023; SP-12(9): 1863-1865
Anandh M A and Sobana A S 2020. Storage Quality and Acceptability of Turkey Meat Pickle at Room Temperature (32±5ºC). International Journal of Current Microbiology and Applied Sciences 9(5), pp.346-352.
APHA 2007 American public Health Association. compendium of methods for the microbiological examination of food 4th Ed. Aquafind. com/articles/Value Added– Fish process. php. Inc Washington D C.
Basic animal husbandry statistics 2022, Ministry of Animal Husbandry, Dairying and Fisheries, Ministry of Agriculture, Government of India.
Biswas S Chakraborty A Patra G and Dhargupta A, 2011. Quality and acceptability of duck patties stored at ambient and refrigeration temperature. International Journal of Livestock Production, 1(1), pp.1-6.
Dordevic J Boskovic M Brankovic Lazic I Đorđević V Baltić T Laudanović M and Baltić M Ž 2019. Spoilage-related bacte ria of pork and beef minced meat under vacuum and mod ified atmosphere. Romanian Biotechnological Letters, 24(4), pp.658-668.
Duun A S and Rustad T 2008. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at− 1.4 and− 3.6 C. Food Chemistry, 106(1), pp.122-131.
FAO, 2011. Global food losses and food waste – extent, causes and prevention. FAO Publication, Roma, Italy.
Gram L Ravn L Rasch M Bruhn J B Christensen A B and Givskov M 2002. Food spoilage-interactions between food spoilage bacteria. International journal of food microbiology, 78(1-2), pp.79-97.
Garavito J Moncayo-Martínez D and Castellanos D A 2020. Evaluation of antimicrobial coatings on preservation and shelf life of fresh chicken breast fillets under cold stor age. Foods, 9(9), p.1203.
Indumathi J Moorthy P R S Reddy K S and Babu A J 2011 Studies on the processing and shelf life of low-fat chevon patties with preservatives. Journal of Meat Science 7(2): 39-45.
Jogdand N K Zende R J Vaidya V M Shirke A H and Gaikwad P S 2023. A qualitative and microbial evaluation of emu meat stored under different temperatures. LWT, 188, p.115412.
Kaale L D Eikevik T M Rustad T and Nordtvedt T S 2014. Changes in water holding capacity and drip loss of Atlantic Salmon (Salmo salar) muscle during superchilled stor age. LWT-Food Science and technology, 55(2), pp.528-535.
Keeton J T 1983. Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48(3), pp.878-881.
Kumar K R Kulkarni V V and Chandirasekaran V 2011. Preparation, storage stability and palatability of dry ren dered spent hen meal based dog pet food. Indian Journal of Poultry Science, 46(1), pp.83-88.
J. Meat Sci. 2024, 19(1) 81
Kuswandi B Jayus Oktaviana R Abdullah A and Heng L Y 2014. A novel on‐package sticker sensor based on methyl red for real‐time monitoring of broiler chicken cut fresh ness. Packaging technology and science, 27(1), pp.69-81.
Kochewad S A Gadekar Y P Meena L R and Kumar S 2017. Meat production in India-A review. International Journal Of Animal And Veterinary Sciences, Vol 04, pp.24-29.
Koutsoumanis K Stamatiou A Skandamis P and Nychas G J 2006. Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Applied and Environmental Microbiology, 72(1), pp.124-134.
Lawrie R A and Ledward D A 2014. Lawrie’s meat science. Woodhead Publishing.
Pearson D 1968 Application of chemical methods for the assess ment of beef quality. II. Methods related to protein break down. Journal of the Science of Food and Agriculture 19(7): 366-369.
Qiao M Fletcher D L Northcutt J K and Smith DnP 2002. The relationship between raw broiler breast meat color and composition. Poultry science, 81(3), pp.422-427.
Sadakuzzaman M Hossain M A Rahman M M Azad M A K Hossain M M Ali M S and Hashem, M.A., 2021. Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature. Meat Research, 1(1).
Singh B B Ghatak S Banga H S Gill J P S and Singh B (2013). Veterinary urban hygiene: a challenge for India. Revue Scientifique et Technique International Office of Epizootics, 32: 645-656.
Strange E D Benedict R C Smith J L and Swift C E 1977 Evaluation of rapid tests for monitoring alterations in meat quality during storage: I. Intact meat. Journal of Food Protection 40(12): 843-847.
Troutt E S Hunt M C Johnson D E Claus J R Kastner C L Kropf D H and Stroda S 1992 Chemical, physical, and sensory char acterization of ground beef containing 5 to 30 percent fat. Journal of Food Science 57(1): 25-29.
Zhao F Wei Z Zhou G Kristiansen K and Wang C 2022. Effects of different storage temperatures on bacterial communi ties and functional potential in pork meat. Foods, 11(15), p.2307.
Downloads
Published
Issue
Section
How to Cite
