Enhancing Chicken Meat Quality with User-Friendly Decontamination Wipes

Area of Science:

• Food Science
• Microbiology
• Food Safety

Background:

• Unhygienic practices in retail poultry shops compromise chicken meat quality and shelf life.
• Effective decontamination methods are crucial for improving retail meat safety and extending its usability.

Purpose of the Study:

• To develop and evaluate a novel meat-surface-decontaminating wipe for retail chicken.
• To assess the impact of the wipe on microbial load, meat quality, and shelf life.

Main Methods:

• A decontamination solution was prepared using jamun leaf (Syzygium cumini) extracts and GRAS ingredients.
• A sterile non-woven cloth soaked in the solution was used as a decontamination wipe on chicken meat surfaces.
• Treated and untreated meat samples were stored under refrigeration, with quality parameters assessed daily until spoilage.

Main Results:

• The wipe significantly reduced overall microbial loads by 2.31 log (p=0.00005).
• It extended chicken meat shelf life by one day (6 days vs. 5 days for control).
• Significant log reductions of 1.14 for E. coli and 1.03 for S. aureus were observed.

Conclusions:

• The developed decontamination wipe effectively improves retail chicken meat quality and extends shelf life.
• The wipe reduces microbial contamination, including pathogenic bacteria like E. coli and S. aureus.
• Sensory quality attributes of the chicken meat remain unaffected by the treatment.