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Research Article

The Effect of Pre-chilling with Acetic and Lactic Acid on Shelf-life of Broiler Carcasses

Kamil Bostan , Harun Aksu , Esra Ersoy , Ozge Ozgen and Muammer Ugur
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The effect of pre-chilling in acetic and lactic acid solutions on shelf-life of broiler carcass was investigated. Broiler carcasses were subjected to a 10-min pre-chill treatment with acetic acid, lactic acid and combination of them and examined for their sensorial properties, microbiological quality, pH values and ammonia levels. Treating with organic acids decreased initial microbial load of the carcasses, but not changed their colour, odour and appearance. Controls were spoiled on the 4th day of the storage. The shelf-life of carcasses treated with organic acids were 2-4 days longer. Especially, treatments with 0.6 % lactic acid and 1.0 % acetic acid enhanced the shelf-life twice more. Microbial counts (especially pseudomonas), NH3 amount and pH values of carcass were increased parallel to sensorial alterations. The data from the present study suggest that the treatment of broiler carcasses with pre-chill water containing acetic or lactic acid can help to decontaminate and to increase the shelf-life of carcasses without altering the colour and appearance of the skin.

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  How to cite this article:

Kamil Bostan , Harun Aksu , Esra Ersoy , Ozge Ozgen and Muammer Ugur , 2001. The Effect of Pre-chilling with Acetic and Lactic Acid on Shelf-life of Broiler Carcasses . Pakistan Journal of Biological Sciences, 4: 753-756.

DOI: 10.3923/pjbs.2001.753.756



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