Microbiological quality evaluation of aerobic and vacuum packed broiler chicken carcass under different frozen temperature storage

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