The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (to...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4340 |
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| author | Anna Augustyńska-Prejsnar Paweł Hanus Małgorzata Ormian Miroslava Kačániová Zofia Sokołowicz Jadwiga Topczewska |
| author_facet | Anna Augustyńska-Prejsnar Paweł Hanus Małgorzata Ormian Miroslava Kačániová Zofia Sokołowicz Jadwiga Topczewska |
| author_sort | Anna Augustyńska-Prejsnar |
| collection | DOAJ |
| description | The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (<i>p</i> < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (<i>p</i> < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (<i>p</i> < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (<i>p</i> < 0.05). At 2 °C, the total bacterial count and number of <i>Pseudomonas</i> spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry. |
| first_indexed | 2024-03-09T01:51:03Z |
| format | Article |
| id | doaj.art-a58fca5264224993831010b67979002a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:03Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a58fca5264224993831010b67979002a2023-12-08T15:15:49ZengMDPI AGFoods2304-81582023-12-011223434010.3390/foods12234340The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying PeriodsAnna Augustyńska-Prejsnar0Paweł Hanus1Małgorzata Ormian2Miroslava Kačániová3Zofia Sokołowicz4Jadwiga Topczewska5Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, PolandDepartment of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, PolandInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 949 76 Nitra, SlovakiaDepartment of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, PolandDepartment of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, PolandThe purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (total Enterobacteriaceae family and Pseudomonas count), and sensory quality. Bacterial identification was performed using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. The increased meat pH and drip loss was greater at 6 than 2 °C (<i>p</i> < 0.05). An increase in the tenderness of the meat stored at 6 °C was found as early as day 4, as well as at 2 °C on day 8 of storage (<i>p</i> < 0.05). On day 4 of storage, the meat was characterised by a darker colour than on the first day, but the darkening was greater at 6 °C than at 2 °C (<i>p</i> < 0.05). At 6 °C, on day 4 of storage, there was an increase in yellow saturation (b*) of the meat, which was higher at 6 °C than at 2 °C (<i>p</i> < 0.05). At 2 °C, the total bacterial count and number of <i>Pseudomonas</i> spp. in the meat gradually increased along with increasing storage duration, reaching 4.64 log cfu/g and 4.48 log cfu/g, respectively, on the 8th day of storage. At 6 °C, on the sixth day of storage, the total bacterial count in the meat exceeded 7 log cfu/g, considered the limit of microbiological safety. The meat stored at 2 °C had an acceptable sensory quality until the 8th day of storage. The study shows that storage at 2 °C preserves the sensory characteristics and microbiological safety of the hen meat longer at an acceptable level after the laying period. Extended storage life may be of importance to consumers and the meat industry.https://www.mdpi.com/2304-8158/12/23/4340post-laying henstorage timestorage temperatureMALDI-TOF MSphysical and chemical characteristicssensory quality |
| spellingShingle | Anna Augustyńska-Prejsnar Paweł Hanus Małgorzata Ormian Miroslava Kačániová Zofia Sokołowicz Jadwiga Topczewska The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods Foods post-laying hen storage time storage temperature MALDI-TOF MS physical and chemical characteristics sensory quality |
| title | The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods |
| title_full | The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods |
| title_fullStr | The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods |
| title_full_unstemmed | The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods |
| title_short | The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods |
| title_sort | effect of temperature and storage duration on the quality and attributes of the breast meat of hens after their laying periods |
| topic | post-laying hen storage time storage temperature MALDI-TOF MS physical and chemical characteristics sensory quality |
| url | https://www.mdpi.com/2304-8158/12/23/4340 |
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