Assessment of Physical and Microbiological Characteristics of Quail Meat During Storage

Abstract

Analysis of physical and microbiological quality of quail meat samples was carried out during frozen storage (-18±2oC) of 90 days period. Slaughtering of six weeks old broiler quails was done hygienically. Quail meat samples were packed in low density polyethylene pouches taking best possible care to avoid contamination and stored at -18 ± 2°C for 90 days. These stored samples were evaluated for physical properties and microbiological quality after thawing at 4 ± 1oC for 12 h at an interval of 15, 30, 60 and 90 days. It was observed that drip loss increased, while the extract release volume (ERV) decreased with progression of the storage period. Similarly standard plate count, Escherichia coli, Staphylococcus aureus and psychrophilic count decreased with advancement of frozen storage period. While all of the meat samples were found to be negative for Salmonella spp. It is concluded from the study that quail meat can be safely stored in frozen state for up to 3 months without any deterioration.

Microbiological Quality and Safety of Fresh Quail Meat at the Retail Level

“…We found mesophile counts of 5.25 ± 1.14 log CFU/g in quail samples. Similar counts have been reported by Piras et al (4.90 log CFU/g) and Naeem et al (5.17 ± 0.11) in quail meat [ 41 , 42 ]. Other authors have also found similar figures in turkey meat [ 20 ].…”

“…The other samples displayed counts of 3.09 ± 1.02, being in the range between 1.3 and 5.72 log CFU/g. Lower Enterobacteriaceae counts in quail meat have been reported by other authors [ 41 , 42 ]. In the present work, the most common Enterobacteriaceae isolated were E. coli .…”

“…The other samples displayed counts of 2.80 ± 0.64, which were in the range between 1.3 and 3.94 log CFU/g. Higher staphylococci counts in quail meat have been reported by other authors [ 17 , 41 ], while others found lower counts [ 42 ]. Staphylococci are frequent inhabitants of the poultry skin [ 55 ].…”

“…The other samples displayed counts of 3.92 ± 1.17, being in the range between 2 and 6.48 log CFU/g. Lower pseudomonas counts have been reported by Naeem et al in quail meat [ 42 ]. Pseudomonas spp.…”

“…Pseudomonas spp., Micrococcaceae , lactic acid bacteria, Enterobacteriaceae , Brochotrix thermosphacta , and enterococci are often present in poultry meat [ 21 , 42 , 43 ]. As Piras et al observed, the dominant bacteria in fresh quail meat were pseudomonas, followed by staphylococci and, to a lesser degree, lactic acid bacteria and Enterobacteriaceae [ 40 ].…”