STUDIES ON THE EVOLUTION OF REFRIGERATED POULTRY MEAT
Elena Surmei, M.G. Usturoi, Aida Albu
The study aimed at assessing the quality of poultry meat stored under the refrigeration conditions (temperature of +4ºC and moisture of 95%) through a series of tests on sensorial characteristics, and the evolution in easily hydrolysable nitrogen content and hydrogen sulphide. Investigations were made on chicken broiler carcasses, packed in polyethylene bags and stored for 6 days. From each carcass were gathered samples from the breast and thighs. The scores for the 4 sensory attributes analyzed (presence of mucus, odour, colour, elasticity) were decreasing compared to the first day. So was found an extension sticky surface of samples and the appearance of a faint odour (sulphurs); instead colour and elasticity of muscle were kept at specific levels of relatively fresh meat. Easily hydrolysable nitrogen content increased by 76.70% compared to initial samples taken from the beast and with 56.06% for those in thighs muscle.
Key words: freshness, poultry meat, sensorial characteristics, easily hydrolysable nitrogen, refrigeration