تأثير درجات الحرارة المختلفة على فترات حفظ لحوم الدواجن

Abstract EN

This study was included test of 90 chickens; 90 samples as (a chest) and 90 samples as (as a thigh).

These samples were divided into four categories: first one (consists of 45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the third (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked.

Every sample of each category was divided into three groups.

Every group consists of 15.

These groups were stored at (25+°, 4+°, 20-°).

Then pH and total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007.

We noticed the following physical changes: color, odor, flavor and texture.

The results indicated to the spoilage of the thigh samples before the chest ones and the package samples before the unpackage ones.

The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas the samples at 20-° no spoilage was noticed but the appearance change after 6 months of storage was noticed.

And packed was good effect on preservation samples at 20-° Finally, the conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.