Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time-temperature indicators as quality-indicating tools

Maria Smolander; Hanna-Leena Alakomi; Tiina Ritvanen; Jukka Vainionpää; Raija Ahvenainen

doi:10.1016/S0956-7135(03)00061-6

Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time-temperature indicators as quality-indicating tools

Maria Smolander (Corresponding Author), Hanna-Leena Alakomi, Tiina Ritvanen, Jukka Vainionpää, Raija Ahvenainen

National Veterinary and Food Research Institute

Research output: Contribution to journal › Article › Scientific › peer-review

127 Citations (Scopus)

Abstract

The applicability of time–temperature indicators (TTIs) for the quality control of modified atmosphere packaged broiler chicken cuts was evaluated at various constant and variable temperature conditions. It was found that microbiological shelf-life could be considerably improved when the cold-chain was carefully maintained. Temperature had a critical effect on the amount of Enterobacteriaceae, proteolytic bacteria, hydrogen sulphide producing bacteria and clostridia, the microbial groups most likely to have an effect on the sensory quality. The results also indicate that TTIs seemed to be useful tools for evaluation of the quality of broiler chicken cuts.

Original language	English
Pages (from-to)	217 - 229
Number of pages	13
Journal	Food Control
Volume	15
Issue number	3
DOIs	https://doi.org/10.1016/S0956-7135(03)00061-6
Publication status	Published - 2004
MoE publication type	A1 Journal article-refereed

Keywords

Time temperature indicators
Freshness
Poultry

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10.1016/S0956-7135(03)00061-6

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title = "Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time-temperature indicators as quality-indicating tools",

abstract = "The applicability of time–temperature indicators (TTIs) for the quality control of modified atmosphere packaged broiler chicken cuts was evaluated at various constant and variable temperature conditions. It was found that microbiological shelf-life could be considerably improved when the cold-chain was carefully maintained. Temperature had a critical effect on the amount of Enterobacteriaceae, proteolytic bacteria, hydrogen sulphide producing bacteria and clostridia, the microbial groups most likely to have an effect on the sensory quality. The results also indicate that TTIs seemed to be useful tools for evaluation of the quality of broiler chicken cuts.",

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pages = "217 -- 229",

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Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time-temperature indicators as quality-indicating tools. / Smolander, Maria (Corresponding Author); Alakomi, Hanna-Leena; Ritvanen, Tiina et al.
In: Food Control, Vol. 15, No. 3, 2004, p. 217 - 229.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions

T2 - A. Time-temperature indicators as quality-indicating tools

AU - Smolander, Maria

AU - Alakomi, Hanna-Leena

AU - Ritvanen, Tiina

AU - Vainionpää, Jukka

AU - Ahvenainen, Raija

PY - 2004

Y1 - 2004

N2 - The applicability of time–temperature indicators (TTIs) for the quality control of modified atmosphere packaged broiler chicken cuts was evaluated at various constant and variable temperature conditions. It was found that microbiological shelf-life could be considerably improved when the cold-chain was carefully maintained. Temperature had a critical effect on the amount of Enterobacteriaceae, proteolytic bacteria, hydrogen sulphide producing bacteria and clostridia, the microbial groups most likely to have an effect on the sensory quality. The results also indicate that TTIs seemed to be useful tools for evaluation of the quality of broiler chicken cuts.

AB - The applicability of time–temperature indicators (TTIs) for the quality control of modified atmosphere packaged broiler chicken cuts was evaluated at various constant and variable temperature conditions. It was found that microbiological shelf-life could be considerably improved when the cold-chain was carefully maintained. Temperature had a critical effect on the amount of Enterobacteriaceae, proteolytic bacteria, hydrogen sulphide producing bacteria and clostridia, the microbial groups most likely to have an effect on the sensory quality. The results also indicate that TTIs seemed to be useful tools for evaluation of the quality of broiler chicken cuts.

KW - Time temperature indicators

KW - Freshness

KW - Poultry

U2 - 10.1016/S0956-7135(03)00061-6

DO - 10.1016/S0956-7135(03)00061-6

M3 - Article

SN - 0956-7135

VL - 15

SP - 217

EP - 229

JO - Food Control

JF - Food Control

IS - 3

ER -

Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: A. Time-temperature indicators as quality-indicating tools

Abstract

Keywords

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