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http://dx.doi.org/10.12925/jkocs.2016.33.3.575

Effects of cooling water treatment with ionized calcium on calcium content and quality of fresh chicken meat in poultry slaughtering process  

Choi, D.H. (College of Animal Life Science, Kangwon National University)
Park, B.S. (College of Animal Life Science, Kangwon National University)
Jin, J.Y. (g2g Co. Ltd.)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.3, 2016 , pp. 575-586 More about this Journal
Abstract
An experiment was carried out to determine the effect of cooling water treatment with ionized calcium on calcium content, extending the shelf-life and quality of fresh chicken meat in poultry slaughtering process. The subjects were divided into four groups: control (0% without ionized calcium) and treatment groups (0.5, 0.7, 0.9% ionized calcium). The results indicated that the cooling water treatment with ionized calcium exhibited the bacterial counts of $10^5CFU/cm^2$ in surface of chicken meat, and maintained the quality of fresh chicken meat with extending the shelf-life above seven days when compared with that of control group. The results found that the cooling water treatment with ionized calcium could produce the calcium enrichment of chicken meat as nine times higher in calcium content of chicken meat when compared with that of control group. pH, water holding capacity, TBARS (MDA mg/kg) in chicken meat via the cooling water treatment with ionized calcium showed 6.4, above 50, below 0.10, respectively, with preventing the oxidation of unsaturated fatty acids. Lightness ($L^*$) as a chicken meat color, shear force indicated above 60, below $1.70kg/0.5inch^2$, respectively.
Keywords
Ionized calcium; meat quality; calcium; shelf-life;
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