Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin

P. Dawson, J. Richardson
{"title":"Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin","authors":"P. Dawson, J. Richardson","doi":"10.24018/ejfood.2023.5.2.634","DOIUrl":null,"url":null,"abstract":"The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.","PeriodicalId":11865,"journal":{"name":"European Journal of Agriculture and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Agriculture and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24018/ejfood.2023.5.2.634","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.
贮藏温度对鸡胸肉和牛里脊肉品质的影响
在-2°C、-5°C和-18°C条件下,对鸡胸肉和牛里脊肉7天的贮藏效果进行了评价。随着储存时间的延长,滴漏量增加,感官评分质量下降。与储存在-5°C和-18°C的肉类相比,在-2°C下储存的鸡肉和西冷牛肉的滴漏损失更少,感官评分更高。储存在-2°C的牛肉也比储存在两种较低温度下的牛肉更能保持红色。与储存在5°C或-18°C的肉类相比,先前储存在-2°C的鸡肉和牛肉在传统烤箱、小火炖或对流烤箱中烹饪的肉类的烹饪损失明显更低。在任意温度下的7天贮藏期内,牛肉好氧菌总生长量不超过1 log/g,鸡肉好氧菌总生长量不超过2 log/g。因此,在-2°C的短期储存优于较低的冷冻温度,以保持质量,而不会有微生物变质的风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信