Organoleptic and microbiological alterations in turkey Baader meat

Sažetak For the last few years in poultry industry there was increased the use of mechanically separated meat, meat of lower quality value, which is the product obtained by removing meat from poultry carcasses or by removing meat from flesh-bearing bones after boning. In this process, the loss or modification of the muscle fiber structure occurs. Since such meat has lower quality value, it is necessary to use organoleptically and microbiologically safe meat in order to achieve an adequate food product. The aim of this work was to test organoleptic and microbiological characteristics of turkey Baader meat, a type of mechanically separated meat which does not contain bones and for which the majority of producers claim to have a shelf life of 12 months if stored at – 18 °C. The analysis of organoleptic and microbiological characteristics was made at receipt of the meat and it was repeated after eight, nine, ten months of storage as well as at the end of the declared shelf life of 12 months. The testing included analysis of defrosted and cooked samples of meat. During the analysis period, some slight organoleptic changes have been noticed in the ninth month of storage, while significant changes were evident after the tenth month of storage. In spite of evident organoleptic changes, the results of microbiological analysis of turkey Baader meat made in the same testing periods, as well as the chemical analysis at the end of the research indicated that the meat was hygienically adequate product.