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

Research output: Contribution to journalArticleScientificpeer-review

96 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 languageEnglish
Pages (from-to)217 - 229
Number of pages13
JournalFood Control
Volume15
Issue number3
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Atmosphere
Chickens
broiler chickens
Bacteria
Hydrogen Sulfide
Refrigeration
Temperature
Clostridium
monitoring
hydrogen sulfide
Enterobacteriaceae
Quality Control
quality control
shelf life
temperature
bacteria
proteolytic bacteria
Clostridia

Keywords

  • Time temperature indicators
  • Freshness
  • Poultry

Cite this

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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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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; Vainionpää, Jukka; Ahvenainen, Raija.

In: Food Control, Vol. 15, No. 3, 2004, p. 217 - 229.

Research output: Contribution to journalArticleScientificpeer-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

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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

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JO - Food Control

JF - Food Control

SN - 0956-7135

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