Microbiological Profile of Meat from Pekin Ducks During Refrigerated Storage in Air and Vacuum

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881211" target="_blank" >RIV/62157124:16270/24:43881211 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.scielo.br/j/rbca/a/t7zK637MywJ9QRWk4gjrxcx/?lang=en" target="_blank" >https://www.scielo.br/j/rbca/a/t7zK637MywJ9QRWk4gjrxcx/?lang=en</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1590/1806-9061-2023-1864" target="_blank" >10.1590/1806-9061-2023-1864</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microbiological Profile of Meat from Pekin Ducks During Refrigerated Storage in Air and Vacuum

Popis výsledku v původním jazyce

This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in two different atmospheres, at a storage temperature of 3 degrees C +/- 1 degrees C. Enterobacteriaceae, coliform bacteria, and E. coli, Total Viable Count, psychrotrophic microorganisms, Lactic Acid Bacteria, Pseudomonas spp. counts, and Brochothrix thermosphacta were determined. As expected, the type of sample and storage length had the greatest influence on microbiological quality (p&lt;0.001). Lower significance (p&lt;0.01) was observed for the place of sampling factor - i.e. duck breast or thigh. As expected, better microbiological parameters were achieved with vacuum-packed samples. The pH value increased during storage, but the increase was minimal for the vacuum-packed samples. In all the microbiological parameters monitored, the best results at the end of storage were obtained for duck breast muscles packed in vacuum.

Název v anglickém jazyce

Microbiological Profile of Meat from Pekin Ducks During Refrigerated Storage in Air and Vacuum

Popis výsledku anglicky

This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in two different atmospheres, at a storage temperature of 3 degrees C +/- 1 degrees C. Enterobacteriaceae, coliform bacteria, and E. coli, Total Viable Count, psychrotrophic microorganisms, Lactic Acid Bacteria, Pseudomonas spp. counts, and Brochothrix thermosphacta were determined. As expected, the type of sample and storage length had the greatest influence on microbiological quality (p&lt;0.001). Lower significance (p&lt;0.01) was observed for the place of sampling factor - i.e. duck breast or thigh. As expected, better microbiological parameters were achieved with vacuum-packed samples. The pH value increased during storage, but the increase was minimal for the vacuum-packed samples. In all the microbiological parameters monitored, the best results at the end of storage were obtained for duck breast muscles packed in vacuum.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Brazilian Journal of Poultry Science

ISSN

1516-635X

e-ISSN

1806-9061

Svazek periodika

26

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

BR - Brazilská federativní republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

001328955000001

EID výsledku v databázi Scopus

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