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Indian Journal of Poultry Science
Year : 2000, Volume : 35, Issue : 3
First page : ( 286) Last page : ( 290)
Print ISSN : 0019-5529.

Application of hurdle technology for extending the shelf life of chicken meat

Kumar Sushil, Sharma B.D., Nanda P.K.

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122

Received:  18  January,  2000; Accepted:  3  October,  2000.

Abstract

Chicken meat chunks from spent hen, desorbed in two infusion solutions for 24 h named as Treatment-1 (T-l)and Treatment-2 (T-2)were subjected to drying at 8O°C for 2.30 h and vacuum packaged in multilayered nylon pouches. Treated meat samples were stored at ambient temperature (30±2°C) and analysed at 0, 3, 6, 9 and 12th day for various parameters. pH of hurdle treated meat chunks remained stable at 5.8±O.02 upto 6th day followed by progressive increase on 9th and 12th day of storage. Extract release volume (ERV) of treated samples did not show a significant decrease during storage. Thiobarbituric acid (TBA) values of treated meat chunks did not exceed 0.17 during the same period. Contrary to these observations, control samples were significantly lower ERV and higher TBA values even on 3rd day of storage. Sensory and microbiological quality of control meat samples were significantly (P<0.05) affected. Sensory quality of hurdle treated chicken meat chunks (T-1 and T-2) was rated from good to very good upto 6th day of storage. These samples were fairly acceptable even on 9th day of storage.

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Key words

Spent hen, shelflife of chicken meat, hurdle technology.

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