%0 Journal Article
%T Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat
%A M. Jouki
%A F. Tabatabaei
%A N. Khazaei
%A F. Motamedi Sedeh
%J International Journal of Animal and Veterinary Advances
%D 2012
%I Maxwell Science Publication
%X 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¡Á107¡À2.0¡Á106 and 1.9¡Á107¡À7.1¡Á106 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.
%K Frozen storage
%K lipid oxidation
%K microbial analysis
%K sensory evaluation
%K turkey meat
%U http://www.maxwellsci.com/jp/abstract.php?jid=IJAVA&no=180&abs=12