THE INFLUENCE OF MICROCLIMATE FACTORS ON THE QUALITY OF POULTRY MEAT STORED IN REFRIGERATION CONDITIONS
Elena Surmei, M.G. Usturoi
In the paper are presented some results of a study, concerning the influence of the microclimate factors during storage of poultry meat, on some physical and microbiological indicators of quality. Investigations were made on broiler thighs and respectively breast, individually packed in polyethylene bags, divided into 3 differentiated batches by microclimate factors assured during the storage (Lc-1: +4°C and 95% U.R.; Lexp-1: +5°C and 85% U.R.; Lexp-2: +5°C and 70% U.R.). Duration of the experiment was 10 days during which time was made daily determination on pH and evolution of the total mesophilic aerobic plate count (NTGMA) and Enterobacter in the studied samples. Comparative analysis of pH value has indicated that the highest values were registered in case of group Lexp-2 (+5°C and 70% U.R.) both the breast (7.41) and thighs. Keeping meat samples at high temperatures has led to the multiplication of NTGMA and the Enterobacter. Thus, at the end of 10 days of storage, the considerable increase of NTGMA was registered in the batch Lexp-1 (+5°C and 85% U.R.) with 73.86% higher compared to fresh meat samples the pectoral musculature and with 67.63% in the thigh musculature.
Key words: quality, poultry meat, pH value, NTGMA, Enterobacter, refrigeration