Shelf-life of chicken loaves
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Data
1994-11-01
Autores
Roca, R. D.
Alves, RSA
Bonassi, I. A.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
Resumo
This research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.
Descrição
Palavras-chave
BROILER MEAT, CHEMICAL ANALYSIS, SENSORY ANALYSIS, MICROBIOLOGICAL ANALYSIS
Como citar
Pesquisa Agropecuaria Brasileira. Brasilia: Empresa Brasil Pesq Agropec, v. 29, n. 11, p. 1769-1778, 1994.