Progress and Prospects of Studies of Chilled Chicken Meat Quality and Shelf Life
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Abstract:
Compared with fresh and frozen chicken meats, chilled chicken meat has better taste, flavor, and freshness, and thus a large potential market. However, chilled chicken meat is easily spoiled during production, processing, and distribution. With increasing awareness of food quality and safety, consumers are paying increased attention to the quality and shelf life of chilled chicken meat. Here, quality indicators of chilled chicken meat are summarized. The effects of microbial, physical, and chemical factors on the quality of chilled chicken meat are described. The effects and characteristics of chemical treatment, ultra-high pressure treatment, irradiation treatment, and three other types of fresh-keeping techniques on the preservation of chilled chicken meat were compared. In combination with the predictive model of food shelf life, related studies examining the shelf life of chilled chicken meat are reviewed. Finally, the present status and outlook regarding future trends of studies evaluating the quality and shelf life of chilled chicken meat are discussed. Our results suggest that with the continuous development of research techniques, methods, and preservation technology, studies of the shelf life of chilled chicken meat will continue to improve.
