@article{KONG2024, 
author = {Xiaohui KONG and Xiaoming WANG and Shaolin DENG and Shuangshuang JIN and Xiaozhi WANG and Huafa DONG and Minyi HAN},
title = {Changes in Freshness of Yellow-Feathered Broiler Meat during Postmortem Refrigerated Storage},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {2},
pages = {50-55},
keywords = {yellow-feathered broilers, freshness, shelf life, K value, meat quality},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240131-033},
doi = {10.7506/rlyj1001-8123-20240131-033},
abstract = {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.}
}