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Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products

In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined p...

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Autores principales: Kluth, Ina-Karina, Teuteberg, Vivien, Ploetz, Madeleine, Krischek, Carsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313846/
https://www.ncbi.nlm.nih.gov/pubmed/34274569
http://dx.doi.org/10.1016/j.psj.2021.101305
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author Kluth, Ina-Karina
Teuteberg, Vivien
Ploetz, Madeleine
Krischek, Carsten
author_facet Kluth, Ina-Karina
Teuteberg, Vivien
Ploetz, Madeleine
Krischek, Carsten
author_sort Kluth, Ina-Karina
collection PubMed
description In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and a(w)-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.
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spelling pubmed-83138462021-07-31 Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products Kluth, Ina-Karina Teuteberg, Vivien Ploetz, Madeleine Krischek, Carsten Poult Sci PROCESSING AND PRODUCT In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and a(w)-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae. Elsevier 2021-06-11 /pmc/articles/PMC8313846/ /pubmed/34274569 http://dx.doi.org/10.1016/j.psj.2021.101305 Text en © 2021 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle PROCESSING AND PRODUCT
Kluth, Ina-Karina
Teuteberg, Vivien
Ploetz, Madeleine
Krischek, Carsten
Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title_full Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title_fullStr Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title_full_unstemmed Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title_short Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
title_sort effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
topic PROCESSING AND PRODUCT
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313846/
https://www.ncbi.nlm.nih.gov/pubmed/34274569
http://dx.doi.org/10.1016/j.psj.2021.101305
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