1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcases from each group of ducks were investigated, and 24 carcases from each type of production were stored under vacuum or in air at 3°C ± 1°C. Sample analyses were conducted after 1, 3, 6 and 9 d of storage.2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined.3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks.4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.
1. The aim of this study was to assess the incidence of pathogens and the development of spoilage microflora in organic chicken meat originating from a small poultry slaughterhouse and stored for 14 days at 2°C aerobically (control) or in one of two modified atmosphere packaging systems (MAP1: 80% O2, 20% CO2 and MAP2: 70% N2, 30% CO2). 2. Campylobacter jejuni survived well during storage; and was found on the skin in 95% of samples (262/276). 3. In general, both the skin and meat samples showed a good initial microbiological quality with total viable counts of less than 3 log cfu/g in meat and approximately 5 log cfu/g on skin. 4. No difference was found between breast and thigh samples during the experiment. 5. Shelf life was limited mainly by the development of mesophilic and psychrotrophic microflora on skin which were found at 7-day storage for the control and MAP1 and 10 days for MAP2.
- MeSH
- atmosféra MeSH
- biopotraviny mikrobiologie normy MeSH
- Campylobacter jejuni genetika izolace a purifikace MeSH
- chlazení MeSH
- jatka MeSH
- kur domácí * MeSH
- kůže mikrobiologie MeSH
- maso mikrobiologie normy MeSH
- obaly potravin MeSH
- počet mikrobiálních kolonií veterinární MeSH
- potravinářská mikrobiologie * MeSH
- skladování potravin metody MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
