Ascorbic Acid Dipping as a Means of Extending Shelf Life and Improving Microbial Quality of Cut-Up Broiler Parts

Dipping cut-up broiler parts in 1% ascorbic acid solution for 3 min. retarded microbial growth and increased the refrigerated shelf life for 6 to 7 days when compared with water dipped controls. Throughout the entire storage period, ascorbic acid dipped samples had lower microbial counts and coliform most probable numbers than the water dipped controls. Dipping in ascorbic acid had no adverse effect on the organoleptic characteristics of the cooked meat. Additional studies employing phosphoric and hydrochloric acid solutions at pH. 2.75 indicated that the pH. reduction was not the only factor responsible for the microbial reduction observed when broiler parts were dipped in 1% ascorbic acid solution.