Evaluation Of Shelf Life of Restructured Turkey and Chicken Meat Slices Under Frozen (18±1°C) Storage
DOI:
https://doi.org/10.48165/jms.2026.21.02.09Keywords:
Restructured slices, polyphosphate, frozen storage, chicken meat, turkey meat and storage stabilityAbstract
The study was aimed to evaluate the shelf life of restructured turkey meat slices with and without polyphosphate and chicken meat slices containing polyphosphate were evaluated at 30 days interval up to 90 days. The slices were packed in low density polyethylene (LDPE) bags, stored at -18±1oC and evaluated at 30 days interval for physicochemical, microbiological and sensory attributes. The pH of turkey meat slices with polyphosphates was found to be higher than turkey meat slices without polyphosphate. A steady and significant increase in the TBARS value was noticed in restructured turkey meat slices without polyphosphate during the entire storage period of 90 days. In all the three products there was an increase in TBARS value till 60th day and then a decrease was found on the 90th day. No significant increases in microbial counts were observed and were within acceptable limits (7 log10 cfu/gm) for a cooked meat product. Coliforms and Psychrotrophs were also not detected throughout the storage period of 90 days. Yeast and mould growth was detected only up to 60 days and no growth was observed on 90th day. Appearance of the products showed a gradual decrease during the storage period. There was a significant decrease in flavour from 30th day onward in case of restructured turkey meat slices without polyphosphate and from 60th day onward in restructured turkey and chicken meat slices with polyphosphate. There was a significant decrease in juiciness and texture of restructured turkey meat slices without polyphosphate. The overall palatability showed a continuous decrease in turkey meat slices with and without polyphosphate but it was very slow in chicken meat slices with polyphosphate during frozen storage.
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Copyright (c) 2026 Satish Kumar, Anjaneyulu A S R, Gadekar Y P
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