VARIABILITY OF SELECTED PARAMETERS OF HYGIENIC QUALITY OF FRESH, MARINATED AND GRILLED POULTRY MEAT IN RELATION TO ITS STORAGE CONDITIONS

The aim of research was to verify scientifically variability selected parameters hygienic quality fresh (A), marinated (B-E) and grilled (G) poultry meat in relation its storage conditions. Marinated kept under various conditions (12 hours 48 at a temperature 0 4 °C 5 8 °C) until it heat-treated. Using microbiological physico-chemical methods, analysed fresh, marinated, as well state. During the experiment period, water activity, pH, salt, fat content, but also TVC - total viable count microorganisms, coliforms, MFF microscopic filamentous fungi yeast were analysed. value aw ranged from 0.92 (EG) 0.99 (AG D). range mean pH values 5.82 6.15. salt content lowest (0.16 g/100g), samples 0.38 0.47 g/100g. Thus, neither case maximum permitted (1.3 g/100g) exceeded. difference between highest very observable. 3.40 g/100g obtained sample AG. On contrary, (10.24 detected D. average 4.01 log CFU/g. In marinating process, increased 4.21 CFU/g hours, 4.65 (48 °C). Microorganisms present number less than 1.101 meat. yeasts low (<4.101 CFU/g). After grilling they not detected. Coliforms indicating cross contamination samples. All results statistically evaluated. data processed analysis variance (ANOVA) general linear models (GLM), Scheffe’s test Pearson correlation coefficients (rxy).