Effect of cold storage on lipid and protein oxidation, microbial spoilage, and physicochemical properties of chicken meat

Nooraldeen, Fatima Abdulkhaliq

doi:10.58928/ku25.16201

	Effect of cold storage on lipid and protein oxidation, microbial spoilage, and physicochemical properties of chicken meat
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 16, Issue 2, June 2025, Pages 1-10 PDF (1.09 M)
Document Type: Research Paper
DOI: 10.58928/ku25.16201
Author
Fatima Abdulkhaliq Nooraldeen^*
Department of Animal Resources, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Kurdistan region, IRAQ.
Abstract
Due to the low-fat content and its richness in fatty acids, especially the saturated ones, and lower cholesterol levels than mutton and beef, many consumers prefer broiler chicken meat. However, the refrigerated storage may lead to chemical alterations and microbial proliferation in the meat product, generating metabolites that induce physical and chemical quality changes in the chicken meat. Thus, the study focuses on chicken meat's oxidation of lipids and proteins, microbial degradation, and physicochemical attributes during refrigeration. The study involves 30 forty-two-day-old ROSS broiler chickens with an average live body weight of 2.023 ± 0.017 kg at a commercial plant in Erbil, Kurdistan region of northern Iraq. After bleeding and evisceration, chicken breast muscle samples were divided into three portions, then tagged, vacuum-sealed, and stored in a 4°C refrigerator for 1, 3, and 5 days. In this study, there were increased activities of microbes, including lactic acid bacteria, Enterobacteriaceae, pseudomonas species, and total aerobic counts (P≤0.05) as the days of ageing went up. The thiobarbituric acid reactive substances, carbonyl, and free thiol contents changed significantly as the meat ages for 1, 3, and 5 days. Similarly, the refrigerated storage of broiler chicken meat was significantly reduced the value of colour, muscle pH, WHC, drip loss, cooking loss, and heavy chains (actin and myosin). Improved refrigerated storage and meat ageing are vital to ensuring better meat quality, safety, and shelf life.
Keywords
oxidation; microbial deterioration; meat quality; chicken meat; and refrigeration storage

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