Storage Temperature Effects on the  Quality of Chicken Breast and Beef Sirloin

Dawson, Paul R.; Richardson, Jillian

doi:10.24018/ejfood.2023.5.2.634

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…Storage at 4 0 C where oxidation was reduced, the sensory properties were more preserved compared to storage at 25 0 C where degradation accelerated [30]. Therefore, selecting appropriate packaging materials tailored to specific storage conditions is essential in preserving the sensory quality of chicken nuggets in storage [31,32].…”

Section: Sample Of Freshly Produced Chicken Nuggetmentioning

confidence: 99%

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

Alamuoye,

Olowoyeye

2024

Eur. J. Nutr. Food. Saf.

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The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the product at various relative humidity levels. Five (5g) grams of oven-dried chicken nugget samples of known moisture content were placed in a controlled humidity chamber, and the weight changes of the samples were monitored until equilibrium was reached. GAB equation was used to evaluate the product ware activity and monolayer moisture. Sensory assessment was evaluated using a 9- point hedonic scale while proximate composition of the chicken nuggets samples was determined according to the methods of the Association of Official Analytical Chemists. Thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) levels as a marker of lipid oxidation. The investigation showed that sensory qualities, proximate composition and lipid oxidation of chicken nuggets were markedly affected by the variance in temperature settings, with distinct disparities seen among different materials for packaging. Chicken nuggets stored at 25 0C caused a significant loss in organoleptic properties and some nutritional composition such as protein and fat. Storage of chicken nugget at 25 0C and 40 C showed a varied values in malondialdehyde as content ranged from 0.52 to 0.81 for chicken nugget stored at 250 C and 0.17 to 0.43 for the product stored at 40 C across the packaging materials investigated. The water activity and monolayer moisture results of sorption analysis revealed that good packaging materials of very low water vapour transmission rate should be used for storage of chicken nuggets as high-density polyethylene offered a promising alternative than low density polyethylene.

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Section: Sample Of Freshly Produced Chicken Nuggetmentioning

confidence: 99%

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

Alamuoye,

Olowoyeye

2024

Eur. J. Nutr. Food. Saf.

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“…Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C) [ 24 ]. That is why most shelf-life studies for meat (mostly chicken) have focused on refrigerated temperatures above 0 °C, mainly 4 °C [ 24 , 25 , 26 , 27 , 28 ] or frozen temperatures at −18 °C [ 25 , 29 ]. Turkey and chicken meat differ due to the genetic background of the animals, which determines the meat’s structure and chemical composition.…”

Section: Introductionmentioning

confidence: 99%

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Orkusz,

Rampanti,

Michalczuk

et al. 2024

Microorganisms

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The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat’s sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat’s pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat’s sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat.

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Effect of different freezing temperatures on the physical, technological, and organoleptic properties of aged semimembranosus muscles from farmed fallow deer (Dama dama)

Kudrnáčová,

Kokošková,

Lebedová

et al. 2025

International Journal of Refrigeration

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Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin

Cited by 4 publications

References 16 publications

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Effect of different freezing temperatures on the physical, technological, and organoleptic properties of aged semimembranosus muscles from farmed fallow deer (Dama dama)

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