Control of VIolations of the Conditions and Shelf Life of Chicken Meat

Purpose to investigate the possibility of assessing the quality of chilled chicken meat by simple methods to identify violations of storage conditions. Assessment of the possibility of replacing the cooling process (temperature from - 0  to 4°C), during which the color, taste, smell, juiciness are preserved, but the shelf life is reduced, by freezing (temperature regime from -12 to – 18°C), accompanied by loss of meat taste, odor change, deterioration of the structure. Methods: analytical electrochemical methods for measuring the pH and electrical conductivity of an aqueous extract of meat in combination with organoleptic control and evaluation of appearance.

Results. The effect of the duration of the chilled meat in unfavorable storage conditions (261С) on the pH and electrical conductivity of its aqueous extract is investigated. It was found that a slight violation of storage conditions and the presence of chicken meat in such conditions does not affect the pH value, its value remains in the range characteristic of high-quality meat. The output of the specified range of pH values is observed only after a day of meat at elevated temperatures. 

In the paper the possibility of using analytical electrochemical methods to identify the replacement of meat cooling by freezing, carried out in order to increase the shelf life of chilled meat is evaluated.

Conclusion. The conducted studies have shown that in order to determine violations of the storage conditions of chilled chicken meat for three hours at room temperature, the use of pH measurement of the extract and its electrical conductivity is not effective, due to the processes of initial rotting and sliming in the same range of pH and electrical conductivity. In general, it is ineffective to use the selected electrochemical methods of analysis to control violations of storage conditions without organoleptic control.

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