Changes in Freshness of Yellow-Feathered Broiler Meat during Postmortem Refrigerated Storage

The changes in the pH, color, total bacterial count (TBC), total volatile basic nitrogen (TVB-N) content, malondialdehyde (MDA) content, sensory evaluation, and freshness (K value) of the breast muscle of yellow feathered broilers were measured during postmortem storage at 4 ℃. The results showed that according to pH and TBC, chicken breast meat samples stored for 0-3 and more than 3 days were identified as being fresh (pH < 6.7 and TBC < 6 (lg (CFU/g)) and stale (pH > 6.7 and TBC > 6 (lg (CFU/g)). According to sensory scores, the freshness of chicken breast meat stored for 0-4 and more than 4 days was acceptable (total sensory score > 60.00) and unacceptable (total sensory score < 60.00), respectively. According to K value, the corresponding time of the freshness of chicken breast meat was the day of slaughter (< 5%), as well as 1 (5%-15%), 2 (15%-20%), 3 (20%-25%), 4 (25%-30%), and 5 d (> 30%) after slaughter, and was graded into first, second, third, fourth, fifth grades of fresh and spoilage, respectively. Therefore, pH, TBC, sensory score and K value can reflect the freshness of chicken breast meat under short-term storage (within 5 days). The findings of this study can help determine the post-slaughter storage time and predict the shelf life of chicken breast meat.