Extending the Shelf-Life of Chicken Broiler Meat

Microorganisms involved in the spoilage of poultry meat stored at —2, 4, and 15 C were identified. The numbers of spoilage organisms on poultry meat after storage for different time periods at the above temperatures were determined. Attempts were made to extend the shelf-life of poultry meat by treatment with two solutions containing citric acid, potassium sorbate, and modified cornstarch. Solution 1 consisted of 10% citric acid, 6% potassium sorbate, and 34% modified cornstarch in water (pH 3.2). Solution 2 consisted of 20% citric acid, 6% potassium sorbate, and 24% modified cornstarch in water (pH 2.4). Chicken broiler wings were dipped in boiling water for 10 sec, dipped in Solution 1 or 2 for 60 sec, drained for 3 sec, and packaged individually in polyethylene bags. Untreated poultry meat samples (portion of wing consisting of ulna and radius with attached skin and muscle) had a shelf-life of less than 1 day at 15 C, 7 days at 4 C, and 14 days when stored at —2 C. Wings treated with Solution 1 had a shelf-life of 4 days at 15 C and 14 days at 4 C. Wings treated with Solution 2 had a shelf-life of 6 days at 15 C and longer than 28 days when stored at 4 C. Wings treated with Solution 1 remained acceptable for 1 day when stored at 25 C, whereas those dipped in Solution 2 were acceptable after 2 days. Pseudomonads were identified as the major organisms responsible for spoilage of both treated and untreated samples. Throughout the study, samples treated with Solution 2 had lower microbial counts than samples treated with Solution 1. Treatment of thighs with Solution 1 had no adverse effect on the sensory characteristics of barbecued samples. Samples treated in Solution 2 were scored lower but were not undesirable. Barbecuing consisted of oven baking and basting with a spicy tomato base sauce.