Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products

被引：26

作者：

Kluth, Ina-Karina ^{[1
]}

Teuteberg, Vivien ^{[1
]}

Ploetz, Madeleine ^{[1
]}

Krischek, Carsten ^{[1
]}

机构：

[1] Fdn Univ Vet Med Hannover, Inst Food Qual & Food Safety, D-30173 Hannover, Germany

来源：

POULTRY SCIENCE | 2021年 / 100卷 / 09期

关键词：

turkey meat; meat quality; freezing duration; freezing temperature; raw fermented sausage; LONGISSIMUS-DORSI FROZEN; WATER-HOLDING CAPACITY; MICROBIOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; MODIFIED ATMOSPHERE; FERMENTED SAUSAGES; PROTEIN OXIDATION; CHICKEN MEAT; BEEF; SPOILAGE;

D O I：

10.1016/j.psj.2021.101305

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at -18 degrees C and -80 degrees C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and a(w)-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.

引用

页数：12

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