Abstract
Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide (“CO2 snow”) was obtained from a commercial processor along with MDCM which had not been precooled. Samples of both control (not precooled) and precooled meat were packaged in plastic pouches with and without vacuum, frozen and held in storage for six months at −18° C. 2-Thiobarbituric Acid (TBA) analyses were run on all samples at monthly intervals. The use of “CO2 snow” resulted in rapid increases in TBA values after one month storage, regardless of package treatment. Vacuum packaged control MDCM was the only sample in which the TBA values remained low (below 2.0) for three months. All meat samples showed high TBA values after three months storage.
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