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Microbiological quality evaluation of aerobic and vacuum packed broiler chicken carcass under different frozen temperature storage
Journal of Entomology and Zoology Studies · 2020 · Vol. 8(6) · pp. 1047–1052
Abstract
Freezing is the process of extending the shelf life of broiler chicken meat. Since frozen meat is getting popular among the consumers, a study was undertaken to estimate the psychrophilic count, Streptococcal count and yeast and mould count in the frozen broiler chicken meat samples stored at -12 ºC, -18ºC, -24ºC under aerobic and vacuum packaging for one year. There is a significant difference between (P
Meat and Animal Product QualityIdentification and Quantification in FoodFood Safety and HygieneBroilerPsychrophilePlate countFood scienceVacuum packingSignificant differenceShelf lifeTotal Viable CountBiologyChemistry
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