Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Paweł Hanus, Zofia Sokołowicz, Mirosław Słowiński, Marco Antonio Trindade · 2024
Read Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage by Anna Augustyńska-Prejsnar, Miroslava Kačániová, Paweł Hanus, Zofia Sokołowicz, Mirosław Słowiński, Marco Antonio Trindade (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11675927.txt.
Description
Anna Augustyńska-Prejsnar and five co-authors track microbe and sensory changes in chicken breast meat during cold storage, in a study from 2024. Knowing when refrigerated meat spoils guides safe sell-by practice. Fast mass-based germ identification makes daily profiling practical.
They stored breast meat just above freezing and tested it across twelve days. Cold-loving bacteria dominated throughout, but species mix shifted by day. From day eight, one spoilage genus made up the vast majority of flora. Unfavorable germs peaked on day eleven, marking clear spoilage. Sensory quality stayed acceptable through day eight, which sets a practical limit.
Catalog record
| CREATOR | Anna Augustyńska-Prejsnar, Miroslava Kačániová, Paweł Hanus, Zofia Sokołowicz, Mirosław Słowiński, Marco Antonio Trindade |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 37 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |