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Effect of different storage and packaging conditions on physico-chemical quality of frozen broiler chicken
Journal of Entomology and Zoology Studies · 2020 · Vol. 8(6) · pp. 1061–1063
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 physicochemical quality of frozen broiler chicken meat samples stored at -12 oC, -18 oC, -24 oC under aerobic and vacuum packaging for one year. The overall mean value of aerobic and vacuum-packed frozen chicken meat samples stored under three different storage (-12 °C, -18°C and -24 °C) conditions decreased significantly (P
Meat and Animal Product QualitySpectroscopy and Chemometric AnalysesFood Industry and Aquatic BiologyBroilerFood scienceVacuum packingShelf lifeChemistryPoultry meat
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