Abstract:Variations in physiochemical indices and sensory quality of yellow broiler meat were investigated under different storage temperatures (-1 ℃ and 4 ℃) to study the changes in meat quality during chilled storage. The results showed that with storage at -1 ℃ and 4 ℃, the pH value, moisture content, and water activity of yellow broiler meat decreased initially, followed by an increase in values. At -1 ℃, the yellow broiler meat deteriorated to second-grade (total volatile basic nitrogen [TVB-N] 16.34 mg/100 g) on day 6 of storage and the sample was spoiled on day 10 (TVB-N 22.4 mg/100 g). At 4 ℃, the yellow broiler meat deteriorated to second-grade (TVB-N 15.94 mg/100 g) on day 4 of storage and was spoiled (TVB-N 24.91 mg/100 g) on day 6. Additionally, fat and protein content of yellow broiler meat showed a downward trend at both these temperatures, whereas thiobarbituric acid-reactive substances (TBARS) showed an upward trend with increasing degree of oxidation. With regard to the color, brightness (L*) increased and then decreased, redness (a*) decreased throughout, while yellowness (b*) gradually increased. The above results indicate that the quality of yellow broiler meat stored at -1 ℃ was better maintained than that stored at 4 ℃. Based on results of correlation analysis and factor analysis, TVB-N, pH, TBARS, water activity, and moisture content were determined as the main indices, whereas color, protein content, and fat content were determined as reference indices for quality inspection of chilled yellow broiler meat during storage.
