Evaluation Some Physicochemical and Microbial Characteristics of Frozen Imported Turkey Carcasses
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2011, Volume 9, Issue 3, Pages 165-176
AbstractThis study was carried out to evaluate the shelf life of frozen imported turkey carcasses, chemical and microbial characteristics. A total of 78 carcasses (39 small carcasses and 39 large carcasses) of Sadia trade marks were collected from retail storages in different regions of Baghdad and Kirkuk city during the period from 4 / 1 / 2010 to 15 / 7 / 2010. The data obtained revealed that no significant differences were appeared between large and small carcasses in thawing loss percentages, values of TBA (Thiobarbitoric Acid) and pH which were 4.4 and 4.6 %, 0.65 and 0.70 mg malonaldehyde / kg meat, 5.7 and 5.8 respectively. Small carcasses had significant (P<0.05) lower FFA (Free Fatty Acids) and PV (Peroxide Value ) test values which were 12.1 mg N/ 100gm meat, 0.50 mg/ 100gm meat and 1.22 meq/ kg meat. Where as large turkey carcasses predominant small carcasses significant (P<0.05) in total pigment, TVN, FFA and PV test values which were 129 ppm, 13.2 mg N/ 100gm meat, 0.65 mg/ 100gm meat and 1.34 meq/ kg meat. Statistical analysis showed that no significant differences were appeared between large and small carcasses in chemical composition of breast and legs meat except lipid which was significantly (P<0.05) high in large turkey carcasses in the same time moisture was low. Microbial tests appeared no significant differences in Psychotrophic bacterial count, coliform bacterial count and fungi count. The results indicated that all test values were in the allowance limits for Iraq specification of frozen chicken carcasses. The routine checking and evaluation for this meat is recommended to keep a good nutritional value for consumer.
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