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Efficiency of trisodium phosphate in extending the shelf life of quail carcasses [electronic resource].

By:

Abdel Rahman, H.A

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Language: English Summary language: Arabic Description: p.101-112Other title:

كفاءة ثلاثى الفوسفات الصوديوم فى إطالة فترة صلاحية السمان [Added title page title]

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Assiut veterinary medical journal, 2006 v. 52 (109) [electronic resource].

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In: Assiut Veterinary Medical Journal 2006.v.52(109)Summary: Quail meat may contain different types of pathogenic and spoilage microorganisms which may be transmitted to human through mishandling of the carcasses, consuming undercooked quail meat or by cross contamination. This study was undertaken to evaluate the efficiency of quail carcasses dipping in solution of 8% trisodium phosphate in extending their shelf life during chilling and freezing storage. The obtained results revealed that there is a significant difference in pH, E.R.V and TVN values between the control and the treated groups. Moreover the given results declare the effect of trisodium phosphate in retarding spoilage of quail meat as treatment of quail carcasses by TSP significantly decrease the log count of aerobic plate count, psychotropic, staphylococcus, enterobacterecea, yeast and mould counts during chilling storage at 4°C and increase the shelf life time 3 daJ,:s more than the control group. While the use of TSP at freezing (-12 C) had no significant effect rather than the freezing process.

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Quail meat may contain different types of pathogenic and spoilage microorganisms which may be transmitted to human through mishandling of the carcasses, consuming undercooked quail meat or by cross contamination. This study was undertaken to evaluate the efficiency of quail carcasses dipping in solution of 8% trisodium phosphate in extending their shelf life during chilling and freezing storage. The obtained results revealed that there is a significant difference in pH, E.R.V and TVN values between the control and the treated groups. Moreover the given results declare the effect of trisodium phosphate in retarding spoilage of quail meat as treatment of quail carcasses by TSP significantly decrease the log count of aerobic plate count, psychotropic, staphylococcus, enterobacterecea, yeast and mould counts during chilling storage at 4°C and increase the shelf life time 3 daJ,:s more than the control group. While the use of TSP at freezing (-12 C) had no significant effect rather than the freezing process.

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