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Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat

Keywords: Frozen storage , lipid oxidation , microbial analysis , sensory evaluation , turkey meat

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The samples were stored at -18oC and undergone microbial analysis, chemical characteristics and sensory evaluation at 2-month intervals. Mean bacterial loads and coliform counts were 7.1×107±2.0×106 and 1.9×107±7.1×106 CFU/g. In this study, frozen storage was more effective than either treatment alone at decreasing total and coliform counts. Microbial analysis indicated that freezing storage had a significant effect (p<0.05) on the reduction of microbial loads. Frozen storage of samples months had no significant effect on their Total Volatile Nitrogen (TVN) contents during two-month storage, while storage more than 2 months significantly increased the PV and TVN for samples. Storage of packed meat under frozen condition enhanced product shelf life for 2 months without undesirable and detrimental effects on its sensory acceptability.


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