Abstract:The processing of chicken in plants is a source of potential contamination. The effects of the production line and the processes used to cut chilled chicken on the total colony count of chilled chicken breasts were examined. The changes in the total colony count of chilled chicken breasts at storage temperatures of 0, 4, 7, 10, 15, 20, and 25 ℃ were explored. Correlation analysis was conducted on the total colony count, pseudomonas count, pH, total volatile basic nitrogen, and sensory quality to determine putrefaction limitation. Logistic first-order kinetic models and Belehradek secondary square-root models were used to build shelf-life prediction model for chilled chicken breasts under differing temperatures. The results showed that chilled chicken breasts carried a small number of microbes and that secondary pollution was the main reason for the increase in the number of microbes. The limit of total colony count when predicting putrefaction of chilled chicken breasts was 5.78 log(cfu/g). The maximum specific growth rate of the microorganisms in chilled chicken breasts showed a linear relationship with lag time and storage temperature; the R2 value and absolute residue value of the models were above 0.94 and below 0.06, respectively. The shelf-life prediction model of chilled chicken breasts stored at 4, 7, and 10 ℃ were validated, and the relative error was approximately 10%, indicating that this model can accurately predict the remaining shelf-life of chilled chicken breasts.
