VARIABILITY OF SELECTED PARAMETERS OF HYGIENIC QUALITY OF FRESH, MARINATED AND GRILLED POULTRY MEAT IN RELATION TO ITS STORAGE CONDITIONS

Abstract

The aim of research was to verify scientifically variability of selected parameters of hygienic quality of fresh (A), marinated (B-E) and grilled (G) poultry meat in relation to its storage conditions. Marinated meat was kept under various conditions (12 hours and 48 hours at a temperature of 0 to 4 °C and 5 to 8 °C) until it was heat-treated. Using microbiological and physico-chemical methods, poultry meat was analysed in fresh, marinated, as well as grilled state. During the experiment period, water activity, pH, salt, and fat content, but also TVC - total viable count of microorganisms, coliforms, MFF - microscopic filamentous fungi and yeast were analysed. The value of a_w ranged from 0.92 (EG) to 0.99 (AG and D). The range of mean pH values ranged from 5.82 to 6.15. The salt content was lowest in fresh meat (0.16 g/100g), in samples of marinated meat it ranged from 0.38 to 0.47 g/100g. Thus, in neither case was the maximum permitted salt content (1.3 g/100g) exceeded. The difference between the lowest and the highest fat content was very observable. The lowest value of fat content 3.40 g/100g was obtained in the sample AG. On the contrary, the highest fat content (10.24 g/100g) was detected in the sample D. The average TVC value in fresh poultry meat was 4.01 log CFU/g. In marinating process, the value increased to 4.21 log CFU/g (12 hours, 0 to 4 °C) and to 4.65 log CFU/g (48 hours, 5 to 8 °C). Microorganisms were present in number of less than 1.10¹ CFU/g in grilled meat. The number of microscopic filamentous fungi and yeasts was low in fresh meat and marinated meat (<4.10¹ CFU/g). After grilling they were not detected. Coliforms indicating the cross contamination were not present in the samples. All the obtained results were statistically evaluated. The data were processed to the analysis of variance (ANOVA) in the general linear models (GLM), Scheffe’s test and Pearson correlation coefficients (r_xy).