Physicochemical Properties and Freshness of Spent Hen`s Meat under Frozen or Refrigeration Conditions after Thawing

• 발행기관: 한국축산식품학회
• 저자명: Hyo Jung Gu Ja Gyeong Gu Jung Min Park Su Jin Yoon Jeong Soo Lee Ji Hui An Jang Mi Kim Byoung Ki An
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제4호, 396~403쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.08.31

영문 초록

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen`s meat, After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage, All parts of the spent hen`s meats were thawed at 4 d intervals up to 3 times (2, 6, and 10d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the 1st analysis, frozen - breast, 12h at the 2nd analysis; leg, 24 h at the 1st analysis; wing, 12 h at the 1st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p

키워드

Spent hen shelf-life freshness temperature abuse thawing