Effects of storage conditions on poultry breasts quality
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Abstract
The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.
The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.
The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.
The rising importance of poultry production in Entre Ríos (Argentina) makes necessary a deeper knowledge of that industry. In this case, storage is a key factor in maintaining the quality of meat during the distribution chain. The aim of this study was to evaluate the effects of different storage conditions on quality parameters of poultry breast fillets, simulating marketing in the national and international market. Marinated and no marinated fillets were stored at refrigeration temperature for 4 days and at freezing temperature during 90 and 180 days; pH, tenderness, cooking loss and color were determined. The results indicate that tenderness and cooking loss are not modified by the storage conditions studied. Only higher pH and a* values were registered in fillets after 180 days at freezing storage.
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