冷藏条件下宰后黄羽肉鸡新鲜度变化规律OA北大核心CSTPCD

The changes in the pH,color,total bacterial count(TBC),total volatile basic nitrogen(TVB-N)content,malondialdehyde(MDA)content,sensory evaluation,and freshness(K value)of the breast muscle of yellow feathered broilers were measured during postmortem storage at 4 ℃.The results showed that according to pH and TBC,chicken breast meat samples stored for 0-3 and more than 3 days were identified as being fresh(pH＜6.7 and TBC＜6(lg(CFU/g))and stale(pH＞6.7 and TBC＞6(lg(CFU/g)).According to sensory scores,the freshness of chicken breast meat stored for 0-4 and more than 4 days was acceptable(total sensory score＞60.00)and unacceptable(total sensory score＜60.00),respectively.According to K value,the corresponding time of the freshness of chicken breast meat was the day of slaughter(＜5％),as well as 1(5％-15％),2(15％-20％),3(20％-25％),4(25％-30％),and 5 d(＞30％)after slaughter,and was graded into first,second,third,fourth,fifth grades of fresh and spoilage,respectively.Therefore,pH,TBC,sensory score and K value can reflect the freshness of chicken breast meat under short-term storage(within 5 days).The findings of this study can help determine the post-slaughter storage time and predict the shelf life of chicken breast meat.