UDC 637.07.071: 072
doi: 10.36871/vet.san.hyg.ecol.202204007

Authors

Yulia A. Kozaк,
Russian State Agricultural University – MSHA named after K.A.Timiryazev, Moscow 127550, Russian Federation
Ivan G. Seryoguin,
Moscow State University of Food Production, Moscow 125080, Russian Federation
Sergey S. Kozak,
All-Russian Scientific Research Institute of Poultry Processing Industry – branch of Federal State Budget Scientific Institution Federal Scientific Center – «All-Russian Scientific Research and Technological Institute of Poultry Farming», Russian Academy of Sciences Moscow region, Rzhavki 141552, Russian Federation

Abstract

Changes have been presented in broiler meat when carcasses stored frozen during to deadline. Muscle samples have been studied of broiler frozen carcasses that have been stored during 10 months in freezer with minus 18°C temperature and relative moisture 85–90%. These samples have been investigated in 2…4…6…8…10 months of storage. Sensory evaluation and meat laboratory analysis have been carried out to determine deviation for every two months in sensory traits and chemical composition, physical-and-chemical properties, microbiologic status and meat biological value traits. Changes have been established to take place in broiler meat stored frozen that influence on poultry meat raw material marketable condition and technologic and consumer quality. The most pronounced meat changes take place in the initial and final of frozen carcasses storage. Significant deviations have been detected in frozen meat after long-term storage in sensory and physical-and-chemical properties more often. Microbial contamination lowered in frozen meat stored at minus 2°C temperature but after 18 to 8 months bacterial insemination increased. Relative biologic value (RBV) and protein quality (PQ) traits lowered during the whole carcasses storage period. Some proposals for reduction of frozen carcasses storage period have been developed at the base of data received.

Keywords

broiler carcasses, meat, sensory evaluation, laboratory analysis traits, frozen poultry carcasses storage period