Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken Meat

Abstract

Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide ("CO z 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 "C0 2 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.

Stability of Broiler Pieces During Frozen Storage

“…The cryogenically frozen meat was expected to be superior in quality to the slowly frozen meat with respect to lipid oxidation. However, Uebersax et al (1977) reported that C0 2 chilling of comminuted meat resulted in higher TBA values than did chilling in air. The rapid freezing should result in less tissue damage, less breakdown of lipoprotein complexes, and less concentration of salts that could have a pro-oxidant effect.…”

Sensory and chemical characteristics of lamb, mutton and mechanically deboned turkey meat patties

“…Carbon dioxide snow has been used to chill mechanically deboned poultry meat rapidly for microbial control. This practice, however, has been found to increase TBA values in the products, indicating increased lipid oxidation (Uebersax et al, 1977;1978a;Mast et al, 1979).…”