Evaluation of the K-value for Quality Control of Chicken Meat

概要

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Recently, a K-value-kit was developed for simple and rapid determination of freshness of fishes, shellfish and chicken meat. We examined the kit for usefullness for quality control of chicken meat at slaughterhouses and during the distribution. The results obtained were as follows: (1) The K-value of the broiler carcass were differed depending on the muscle. The K-value of the breast muscle except for the red part (the inside upper part) was lower than that of the thigh muscle. It was concluded that the breast muscle is suitable for measuring the K-value in chicken meat. (2) All K-values of the breast and thigh muscles were lower than 15%. The K-value of the meat did not increase during processing the chicken carcass at the slaughterhouse. (3) The K-value of the breast muscles increased during distribution of the chicken meat from the slaughterhouse to meat shops on the market after dressing and freezing (-5°C, 2 days). (4) The K-value of the chicken meat (the breast muscle) increased when in parallel with the increase in the viable count of the meat during the storage at 10°C or 25°C. The viable count hardly increased during the storage at -2°C or -20°C and the K-value of the meat increased slowly. From these results, it was considerd that the K-value-kit is applicable for quality control (test of freashness) of the chicken meat from the slaughterhouse to the meat shops.
日本食品微生物学会の論文