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Current IssueEditorial BoardOnline First ArticlesArchive

volume 39 issue 1 (january to june 2005) : 20 - 25

STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES

R
R. Sangwan
N
N. Khanna·
1Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar - 125004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Sangwan R., Khanna· N. (2025). STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES. Indian Journal of Animal Research. 39(1): 20 - 25. doi: .

ABSTRACT

 A study was conducted to Improve the quality of broiler leg and breast cuts during Immersion
chl1llng. Treatment of cuts with tetrasodlum pyrophosphate and sodium chloride 0"1) In chill water
significantly (PHC and shear force value when compared to the cuts treated with lactic acid and potassium sorbate 0"2) and control group. Moisture per cent was significantly higher (Pnt did not vary among the samples of different groups. Both T2 and T1 groups showed Improved !1llcroblologlcal status and extended the shelf life by 5 and 2 days, respectively when held at 4±1°C In comparison to the control group.

KEYWORDS

    REFERENCES

    1. AO.A.C. (1995). Official Methods of Analysis, 16th Edition. Association of Official Analytical Chemists, Washington, D.C.
    2. APHA (1993). Standard Methods for the Examination of Food Products. 16th Edition (Marshal, R.T. ed.) American Public Health Association.
    3. Barnes, E.M. and Thornley. M.C. (1966). J. Food. Technol., 1: 113-115.
    4. Bouton, PE. et al. (1977). J. Food Sci., 42: 132.
    5. Bouton. P.E. et al. (1971). J. Food Sci.. 36: 435.
    6. Brant, AW. (1973). Poultry meat symposium. World's Poultry Science Association (European Federation) Rospilde, Denmark.
    7. Evans. D.G. etal. (1916). Poult. Sci.. 55: 748-755.
    8. Harnm, R. (l960). Adv. Food Res.. 10: 355-463.
    9. Khanna. N. (1995). Ph.D. Thesis CCS, Haryana Agricultural University. Hisar..
    10. Klose. A.A. et aJ. (1978). Poult. Sci.. 57: 1573-1578.
    11. Klose, AA et al. (1963). Poult. Sci., .42,743-749.
    12. Kutty. K.N. (1981). Poult. Adv., 14: 35-38.
    13. Lyon, E.G. (1983). Poult. Sci., 62: 321-330.
    14. l.yon, B.G and Magee, J.B. (1984). Poult. Sci., 63: 1958"1963.
    15. Marriott. N.G. and Arganosa, G.C. (1989). In: Congress of Meat Science and Technology No. 325, 111: 1088- 1094. Aug. 20-25. 1989. Copenhagen, Denmark (Abstr. FSTA 23: 6S138).
    16. May, K.N. et al. (1963): Poult. Sci.. 41: 1665.
    17. Mendiratta. S.K. and Panda. P.C. (1992). Livestock Advisor, 11: 12-21.
    18. Mountney. G.J. and O'Malley, J. (1965). Poult. Sci., 44: 582-586.
    19. Mountney, G.J. (1976). Poultry Products Technology. 2nd Edition, AVI Pub. Co.. Inc., Westport. Connecticut; Chapter 8, pp 140-154.
    20. Panda, P.C. (1971). Indian Food Packer, 25: 24-26.
    21. Panda, P.C. (1982). Avian Res., 66: 70-73.
    22. Panda, P.C. (1994). In: National Symposium on Milk and Meat· Industry, Trends and Development Strategies.
    23. Panda, P.C. and Khanna, N. (~994). J. Appl. Anim. Sci., 5: 35-39..
    24. Pandey, N.K. etal. (1982).IndianJ. Poult. Sci., 17: 121·126.
    25. Pandey, N.K. et al. (1992). Indian. J. Poult Sci., 27: 95-99.
    26. Pandey, N.K. and Sisodia. B.v.S. (1982). Indian Vet. J., 6: 35-37.
    27. Paterson, J.T. etal.(1984), Br. Poult. Sci.. 25: 457. .
    28. Pipek. P. et al. (1996). Maso, 7: 40-44. .
    29. Sharilla, D.P. and Panda. P.C. (1990). Haryana Vet.. 29: 63-69.
    30. Shults. GW. andWlerbickl, E. (1972). J. Food Sci., 347: 860.
    31. Shults, G.w. and Wierbicki. E. (1973). J. Food Sci.. 38: 991.
    32. Singh, R.P. et al. (1989). Indian J. Food Sci. Technol.. 26: 362-363.
    33. Snedecor. G.w. and Cochran. W.G. (1980). Statistical Methods. Oxford and IBH Publishing Co., Calcutta.
    34. USDA (1974). Microbiological Laboratory Guide Book. United States Department of Agriculture. Washington, D.C.
    35. Whiling. R.c. and Jenkins. R.K. (1981). J. Food Sci.. 46: 1693.
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    Indian Journal of Animal Research
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      volume 39 issue 1 (january to june 2005) : 20 - 25

      STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES

      R
      R. Sangwan
      N
      N. Khanna·
      1Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar - 125004, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Sangwan R., Khanna· N. (2025). STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES. Indian Journal of Animal Research. 39(1): 20 - 25. doi: .

      ABSTRACT

       A study was conducted to Improve the quality of broiler leg and breast cuts during Immersion
      chl1llng. Treatment of cuts with tetrasodlum pyrophosphate and sodium chloride 0"1) In chill water
      significantly (PHC and shear force value when compared to the cuts treated with lactic acid and potassium sorbate 0"2) and control group. Moisture per cent was significantly higher (Pnt did not vary among the samples of different groups. Both T2 and T1 groups showed Improved !1llcroblologlcal status and extended the shelf life by 5 and 2 days, respectively when held at 4±1°C In comparison to the control group.

      KEYWORDS

        REFERENCES

        1. AO.A.C. (1995). Official Methods of Analysis, 16th Edition. Association of Official Analytical Chemists, Washington, D.C.
        2. APHA (1993). Standard Methods for the Examination of Food Products. 16th Edition (Marshal, R.T. ed.) American Public Health Association.
        3. Barnes, E.M. and Thornley. M.C. (1966). J. Food. Technol., 1: 113-115.
        4. Bouton, PE. et al. (1977). J. Food Sci., 42: 132.
        5. Bouton. P.E. et al. (1971). J. Food Sci.. 36: 435.
        6. Brant, AW. (1973). Poultry meat symposium. World's Poultry Science Association (European Federation) Rospilde, Denmark.
        7. Evans. D.G. etal. (1916). Poult. Sci.. 55: 748-755.
        8. Harnm, R. (l960). Adv. Food Res.. 10: 355-463.
        9. Khanna. N. (1995). Ph.D. Thesis CCS, Haryana Agricultural University. Hisar..
        10. Klose. A.A. et aJ. (1978). Poult. Sci.. 57: 1573-1578.
        11. Klose, AA et al. (1963). Poult. Sci., .42,743-749.
        12. Kutty. K.N. (1981). Poult. Adv., 14: 35-38.
        13. Lyon, E.G. (1983). Poult. Sci., 62: 321-330.
        14. l.yon, B.G and Magee, J.B. (1984). Poult. Sci., 63: 1958"1963.
        15. Marriott. N.G. and Arganosa, G.C. (1989). In: Congress of Meat Science and Technology No. 325, 111: 1088- 1094. Aug. 20-25. 1989. Copenhagen, Denmark (Abstr. FSTA 23: 6S138).
        16. May, K.N. et al. (1963): Poult. Sci.. 41: 1665.
        17. Mendiratta. S.K. and Panda. P.C. (1992). Livestock Advisor, 11: 12-21.
        18. Mountney. G.J. and O'Malley, J. (1965). Poult. Sci., 44: 582-586.
        19. Mountney, G.J. (1976). Poultry Products Technology. 2nd Edition, AVI Pub. Co.. Inc., Westport. Connecticut; Chapter 8, pp 140-154.
        20. Panda, P.C. (1971). Indian Food Packer, 25: 24-26.
        21. Panda, P.C. (1982). Avian Res., 66: 70-73.
        22. Panda, P.C. (1994). In: National Symposium on Milk and Meat· Industry, Trends and Development Strategies.
        23. Panda, P.C. and Khanna, N. (~994). J. Appl. Anim. Sci., 5: 35-39..
        24. Pandey, N.K. etal. (1982).IndianJ. Poult. Sci., 17: 121·126.
        25. Pandey, N.K. et al. (1992). Indian. J. Poult Sci., 27: 95-99.
        26. Pandey, N.K. and Sisodia. B.v.S. (1982). Indian Vet. J., 6: 35-37.
        27. Paterson, J.T. etal.(1984), Br. Poult. Sci.. 25: 457. .
        28. Pipek. P. et al. (1996). Maso, 7: 40-44. .
        29. Sharilla, D.P. and Panda. P.C. (1990). Haryana Vet.. 29: 63-69.
        30. Shults. GW. andWlerbickl, E. (1972). J. Food Sci., 347: 860.
        31. Shults, G.w. and Wierbicki. E. (1973). J. Food Sci.. 38: 991.
        32. Singh, R.P. et al. (1989). Indian J. Food Sci. Technol.. 26: 362-363.
        33. Snedecor. G.w. and Cochran. W.G. (1980). Statistical Methods. Oxford and IBH Publishing Co., Calcutta.
        34. USDA (1974). Microbiological Laboratory Guide Book. United States Department of Agriculture. Washington, D.C.
        35. Whiling. R.c. and Jenkins. R.K. (1981). J. Food Sci.. 46: 1693.
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