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Hygienic quality of fresh poultry meat on the market


Kozačinski, Lidija; Hadžiosmanović, Mirza; Cvrtila, Željka; Kozačinski, Zvonimir
Hygienic quality of fresh poultry meat on the market // Proceedings of lectures and posters Hygiena alimentorum XXIV : Poultry, eggs, fish and game-sources of safe foods
Kosice: Štátna veterinárna a potravinová správa, 2003. str. 54-57 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Hygienic quality of fresh poultry meat on the market

Autori
Kozačinski, Lidija ; Hadžiosmanović, Mirza ; Cvrtila, Željka ; Kozačinski, Zvonimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of lectures and posters Hygiena alimentorum XXIV : Poultry, eggs, fish and game-sources of safe foods / - Kosice : Štátna veterinárna a potravinová správa, 2003, 54-57

ISBN
80-7148-050-9

Skup
Hygiena alimentorum XXIV : Poultry, eggs, fish and game-sources of safe foods

Mjesto i datum
Strbske Pleso-Vysoke Tatry, Slovačka, 04-06.06.2003

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
shelf life; fresh broiler meat; organoleptical and microbiological changes; content of NH3

Sažetak
Stability or shelf life is one of the most important parameters effecting the quality of broiler meat after its distribution on the market. This paper presents the results of investigation of shelf life of fresh broiler meat sold on the domestic market. Organoleptical and microbiological changes, as the precursors of stability, were investigated, as well as the changes in the content of NH3 during storage of poultry meat at the refrigerator temperature (+4º ; C). The results of analysis of 65 samples of broiler carcasses showed that the meat shelf life could be up to 6 days. Ammonia content, an indicator of protein degradation, was significantly increased after 3 days of storage. Isolated micro-organisms included salmonellae (4.6%) and Enterobacteriae (29.23%). Total micro-organism count in samples of broiler carcasses on day 1 of storage was on an average 3.07± ; 0.43 log10 cfu/g, 3.34± ; 0.41 log10 cfu/g on day 3, and 4.38± ; 0.38 log10 cfu/g on day 6, respectively. Considering the study results, the indication of shelf life for retail broiler meat should be supplemented with "use best before".

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina



POVEZANOST RADA


Projekt / tema
0053025

Ustanove
Veterinarski fakultet, Zagreb

Citiraj ovu publikaciju

Kozačinski, Lidija; Hadžiosmanović, Mirza; Cvrtila, Željka; Kozačinski, Zvonimir
Hygienic quality of fresh poultry meat on the market // Proceedings of lectures and posters Hygiena alimentorum XXIV : Poultry, eggs, fish and game-sources of safe foods
Kosice: Štátna veterinárna a potravinová správa, 2003. str. 54-57 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Kozačinski, L., Hadžiosmanović, M., Cvrtila, Ž. & Kozačinski, Z. (2003) Hygienic quality of fresh poultry meat on the market. U: Proceedings of lectures and posters Hygiena alimentorum XXIV : Poultry, eggs, fish and game-sources of safe foods.
@article{article, year = {2003}, pages = {54-57}, keywords = {shelf life, fresh broiler meat, organoleptical and microbiological changes, content of NH3}, isbn = {80-7148-050-9}, title = {Hygienic quality of fresh poultry meat on the market}, keyword = {shelf life, fresh broiler meat, organoleptical and microbiological changes, content of NH3}, publisher = {\v{S}t\'{a}tna veterin\'{a}rna a potravinov\'{a} spr\'{a}va}, publisherplace = {Strbske Pleso-Vysoke Tatry, Slova\v{c}ka} }