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Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage
Anna Augustyńska-Prejsnar1, Miroslava Kačániová2,3, Paweł Hanus4
1Department of Animal Production and Poultry Products Evaluation, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland.
Foods (Basel, Switzerland)
|January 8, 2025
Summary
This study tracked broiler chicken meat
Area of Science:
- Food microbiology
- Meat science
- Bacteriology
Background:
- Refrigerated storage of broiler chicken meat is crucial for maintaining quality.
- Understanding bacterial flora changes during storage is essential for food safety.
Purpose of the Study:
- To assess the bacterial flora and sensory quality of broiler chicken breast meat during refrigerated storage.
- To evaluate the effectiveness of matrix-assisted laser desorption ionization-time-of-flight (MALDI-TOF MS) for bacterial identification.
Main Methods:
- Broiler chicken breast meat was stored at 0.5 °C +/- 0.5 °C.
- Bacterial identification was performed using matrix-assisted laser desorption ionization-time-of-flight (MALDI-TOF MS) mass spectrometry.
- Microbiological and sensory analyses were conducted on various days of storage.
Main Results:
- Psychrophilic bacteria were the dominant microflora throughout storage.
- The bacterial species profile shifted, with *Pseudomonas* dominating from day 8 (89-95%).
- Unfavorable microflora increased from day 11, indicating spoilage onset.
Conclusions:
- Broiler chicken breast meat remained sensorially acceptable for up to 8 days under refrigerated storage.
- MALDI-TOF MS is a rapid and accurate method for identifying bacterial flora in meat products.
- Bacterial profiling can predict the onset of spoilage in refrigerated chicken meat.
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