Quality Analysis of Vacuum Packed Super Chilled Chicken Breast at 24 hour Storage

Consumption of meat is continuously increasing worldwide. Although consumption of meat is increasing world wide the significant portion of meat and meat products are spoiled every year. The significant portion of this loss is due to microbial spoilage (Heinz and Hautzinger, 2007). Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality (Zhou et al,, 2010). Chilling also helps to prevent denaturing of proteins which may lead to bacterial attack as they are more susceptible to denaturated protein than native protein. On the other hand, cold-shortening and toughening may result from ultra-rapid chilling of pre-rigour meat (Ockerman and Basu, 2004). International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 2 (2017) pp. 675-683 Journal homepage: http://www.ijcmas.com