A total of 15 random samples of cut-up chicken breast, thigh and drumstick (5 each) were collected
from local slaughter poultry shops at Menoufiya governorate. The collected samples were examined
at zero, 2, 4, 6 and 8 days of the refrigeration storage. The samples of different chicken cuts-up were
analyzed for determination of pH, TVN and TBA to limit the critical point at which the spoilage of
such food items is started (incipient spoilage). The obtained results indicated that the incipient
spoilage of the examined breast, thigh and drumstick samples occurred at 2nd to 4th day, 4th day and
2nd day of storage respectively, based on their pH values .while, at 4th day, 4th day and 4-6th day
respectively for TVN and at 6th days, 4th and 2nd to 4th day of chilled storage for TBA, respectively.
Accordingly, the shelf life of the examined samples of chicken breast was longer than those of
chicken thigh and drumstick.
KEY WORDS: Chicken cuts-up, shelf life, spoilage. |
