Effect of Odor Score and Hunter Laboratory Color Values on Broiler Meat under Different Packaging and Frozen Storage Temperature

This study was conducted about the effect of odor score and Hunter laboratory color values in broiler meat under different packaging and frozen storage temperatures. The overall storage period odor scores of frozen samples in the 1st and 12th months were 4.00 and 3.89, showing no difference among them. The overall packaging odor score for the aerobic and vacuum-stored meat samples exhibited a significant difference (P < 0.01) among them. The overall storage temperature odor score found a significant difference (P < 0.01) among them till 1 year. The fresh broiler samples had a similar L (lightness) value of 34.92 and the overall storage period exhibited a significant variation (P < 0.01) among them and the variables such as overall packaging and temperature range had no influence among the samples. The fresh broiler meat samples had a uniform value of 5.58 and the overall mean value for the stored meat samples exhibited a significant difference (P < 0.01) and appeared to be a strong variation in the a (redness) value of the samples and after 8 months the a value showed a decreasing trend till 12 months and either aerobic or vacuum packaging had no influence. However, the overall storage temperature range (-12?C, -18?C, and -24?C) were 5.02, 4.98, and 5.09 and observed a significant difference (P < 0.01) among the samples. The overall storage period mean and overall packaging mean b value of meat samples, exhibited a significant difference (P < 0.01). Therefore, the aerobic and vacuum packaging of frozen meat samples influenced the b value till 12 months of storage. The overall storage temperature mean b value for the temperature range (-12?C, -18?C, and -24?C), noticed a significant difference (P < 0.01) among the samples. .