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2012 (Vol. 4, Issue: 1)
Article Information:

Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat

M. Jouki, F. Tabatabaei, N. Khazaei and F. Motamedi Sedeh
Corresponding Author:  M. Jouki 

Key words:  Frozen storage, lipid oxidation, microbial analysis, sensory evaluation, turkey meat, ,
Vol. 4 , (1): 63-67
Submitted Accepted Published
2011 December, 02 2012 Januray, 04 2012 February, 15

The samples were stored at -18C and undergone microbial analysis, chemical characteristics and sensory evaluation at 2-month intervals. Mean bacterial loads and coliform counts were 7.11072.0106 and 1.91077.1106 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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  Cite this Reference:
M. Jouki, F. Tabatabaei, N. Khazaei and F. Motamedi Sedeh, 2012. Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat.  International Journal of Animal and Veterinary Advances, 4(1): 63-67.
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ISSN (Online):  2041-2908
ISSN (Print):   2041-2894
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