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Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment
Author(s) -
SAWAYA W.N.,
ELNAWAWY A.S.,
ALZENKI S.,
ALOTAIBI J.,
ALOMIRAH H.,
ALAMIRI H.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb09839.x
Subject(s) - lactic acid , shelf life , food science , chemistry , buffer (optical fiber) , broiler , biology , computer science , bacteria , telecommunications , genetics
The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf‐life of broiler carcasses, under conditions simulating market storage (4 and 7°C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf‐life by 6–7 days when stored at 4°C and 5–6 days at 7°C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf‐life to >36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving the storage quality of poultry.