Elena Surmei

Creative Commons License
The content of the journal is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


Elena Surmei, M.G. Usturoi

Storage of the meat in refrigeration state induces some modifications, and their intensity is influenced by the time period and by the level of assured physical factors. In the paper are presented evolution of quantitative parameters of refrigerated poultry during storage period. Investigations were made on chicken broiler carcasses, with an average corporal mass of 1657.04 g, packed in polyethylene bags and stored for 6 days in refrigeration conditions (temperature of +2.87oC and air moisture of 56.3%). From each carcass were gathered samples from the pectoral and thighs musculature, on which were effectuated the chemical and physical appreciations. The obtained results show the fact that unlike the vales specific for fresh meat the ones determinate in the 6th day of storage were lower with 3.8% for water and higher with 3.8% for dry matter. Water losses in content determinate a concentration on components per volume unit (100g meat) concreted in decreasing with 0.3% of protein content and with 1.2% of fat content. Evolution of meat pH value was normal, the recorded levels being of 6.05 at fresh meat and of 6.7 at the one stored for 6 days. The conclusion of the study is that qualitative modifications were due to the low level which was assured for air moisture.

Key words: meat, poultry, refrigeration, quality, chemical composition