Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C -18°C. Drip loss increased, a sensory score showed lower as time increased. Storage -2°C resulted in less drip superior scores for both compared to stored also retained redness better than two temperatures. Cooking cooked traditional oven, simmered, or convection oven was significantly previously 5°C total aerobic bacteria growth did not exceed 1 log/g 2 during period when held any Thus, short term frozen temperatures retain without risk microbiological spoilage.