Selection of chilled chicken meat conservation methods against the background of microbiota reduction and organoleptic properties

Abstract

Packaging is the latest innovation, seen as a technique for conserving perishable products, including improving the storing of poultry meat. The study investigated the effects of packaging tapes (mlx 60/200 and mlx 60/250), modified atmospheric gas composition (MAP) and vacuum (vp) packaging, quantitative changes in raw chicken meat microbiota, and sensory parameters (color, odor, consistency, and Indicators of forms.). The three most common gases used in MAP to create a modified atmosphere gas were: carbon dioxide, oxygen and nitrogen. Raw chicken bark and breast meat were taken as samples. The duration of the exsperiment was 11 days. It was found that the best results from the existing experiments showed 70% O2: 30% CO2 composition and packaging of the modified atmosphere - film mlx 60/250. Mesophilic aerobic and facultative anaerobic microorganisms (CFU/ g) were reduced by 73% in barley meat and by 55% in fillet compared to the control sample. Such packaging maintained the organoleptic characteristics of the meat - color and density, no odor and mucus. Meat vacuum-packed had the highest fluid loss and the lowest sensory parameters.