engleski

Hygienic quality of fresh poultry meat on the market

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".

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

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