Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Packaging Methods on the Meat Quality of ${\alpha}$-Tocopherol Supplemented Broiler Chicks during Refrigerated Storage

  • Ryu, Youn-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Rhee, Min-Suk (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Lee, Moo-Ha (Department of Food and Animal Biotechnology, Seoul National University) ;
  • Lee, Sung-Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University) ;
  • Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University)
  • Published : 2006.04.30
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Abstract

This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of ${\alpha}$-tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented ${\alpha}$-tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% $CO_2$ + 80% $N_2$) packaged breast meat from the broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopheryl acetate.

Keywords

References

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