Research using lysozyme and sodium acetate in order to extend the durability of poultry meatOriginal Title (non-English) Badania nad zastosowaniem lizozymu i octanu sodu w celu przedluzenia trwalosci miesa drobiowego [Polish]

摘要

The aim of the study was to examine the influence of lysozyme and sodium acetate on the durability of fresh vacuum-packed poultry meat stored under refrigeration. The entire study was conducted on 90 samples of breast muscles of broiler chickens. Samples of poultry meat were treated with a solution of lysozyme or sodium acetate. The first option included the usage of a 5% solution of lysozyme for samples of poultry meat. In the second variant, the research material was treated with a 2.5% solution of lysozyme and 2.5% sodium acetate solution. Solutions of lysozyme and sodium acetate were deposited on poultry meat in the form of spray. Samples of poultry meat were vacuum packed and stored at 3(+/- 1) degrees C. Control samples were pectoral muscles without the addition of lysozyme and sodium acetate. The authors' results confirm the effectiveness of solutions of lysozyme and sodium acetate in protecting the microbiological stability of raw poultry meat after its production and during storage. Samples of meat with the substances used in the experiment were less microbiologically polluted compared to control samples. Solutions of lysozyme and sodium acetate used in the pectoral muscles of broiler chickens caused a significant reduction of microbial growth in the first 2 weeks of storage.