STORAGE DURATION AND TEMPERATURE IN BROILER CHICKEN – STANDARDS AND OBSERVATIONS

BOGDAN TURC, IOAN PETROMAN, CORNELIA PETROMAN, ALINA TURC, DIANA MARIN

Abstract


Temperature conditions in broiler chicken should be 0-40C in refrigerated broiler chicken and, in broiler chicken frozen for more than 4 months, -150C to -200C to avoid alterations of physico-chemical and organoleptic features. pH values in carcass broiler chicken varies depending on storage time and on the degree of freshness, ranging between 6.1-6.4 in relatively fresh frozen broiler chicken and 6.4-6.5 in de-frozen broiler chicken, reaching 5.8-6.1 in fresh broiler chicken. Microbiological and physico-chemical features are influenced by storage conditions in both storage units and retail units. Easily hydrolysable nitrogen reached, in all analysed samples, values between 19.53±0.38 and 21.14±0.18 in broiler chicken carcass and 18.88±0.24 in broiler chicken legs.

 


Keywords


agricultural products; consumer;decision; purchase.

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Copyright (c) 2016 bogdan turc, Ioan Petroman, Cornelia Petroman, Alina Turc, Diana Marin

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

E-mail: tabitaadamov2003 [at] yahoo.com
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