Microbiological quality of organic chicken meat during refrigerated storage in air and modified atmospheres |
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| Authors: | R Hulankova F A A Abdullah H Buchtova |
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| Institution: | 1. Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic;2. CEITEC – Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic |
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| Abstract: | ABSTRACT1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O2, 20% CO2 and MAP2: 70% N2, 30% CO2).2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276).3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin.4. No difference was found between breast and thigh samples during the experiment.5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2. |
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| Keywords: | Broilers meat modified atmosphere pathogens shelf life spoilage |
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