Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (<i>Pectoralis major</i>) Subjected to Different Temperatures and Lengths of Cold Transportation

• Main Authors: Muhammad Nizam Hayat, Ubedullah Kaka, Awis Qurni Sazili
• Format: Article
• Language: English
• Published: MDPI AG 2021-04-01
• Series: Foods
• Subjects: broiler; transportation temperature; transportation duration; pectoralis major; meat quality; coliform
• Online Access: https://www.mdpi.com/2304-8158/10/4/874

Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at −18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and <i>Salmonella</i> than those transported at lower temperatures. A significant impact of the transportation duration on the <i>Salmonella</i> population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (<i>a</i>*) values, where the samples transported at higher temperatures exhibited higher redness (<i>a*</i>) values. Significant increases in lightness (<i>L*</i>) and yellowness (<i>b*</i>) values as well as decreases in redness (<i>a</i>*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.