QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDF “SNOW”

摘要

ABSTRACTMechanically deboned spent layer meat (MDSLM) was chilled with liquid nitrogen (LN), or CO2snow and frozen in an air blast freezer. Samples of this material were held at either 2°C for 8 days of storage or −18°C for up to 6 months of frozen storage. CO2‐treated samples held for 8 days at 2°C had higher TBA values and higher expansion values than LN2‐treated samples. No differences in TBA value or can pressure were noted for samples stored at −18°C. LN2and CO2‐treated samples were less pink than control samples after 6 months storage at −18°C. Chilling with LN, and CO2and holding at 2°C resulted in increased shelf life as evaluated by a sensory panel; the opposite effect was noted for storage at −18°C. Samples stored at 2°C showed comparable numbers of microorganisms but resulted in differe