<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>A study was carried out to determine the influence of ozon treatment on the shelf-life of poultry meat. The following doses of gaseous ozone were used: 0 ppm for 0 min, 10 ppm for 1 min, 10 ppm for 5 min, 10 ppm for 15 min, 100 ppm for 1 min, 100 ppm for 5 min, and 100 ppm for15 min. Treated and untreated samples were stored at 4°C for a maximum of 3 days and microbiologically examined on the 1st, 2nd and 3rd day of cold storage. The textural properties and water content were also analyzed. The present study showed that the most desirable color change was recorded after the 3rd day of storage, on the samples treated with gaseous ozone of 10 ppm for 15 min. Regardless of exposure time and the gas dose used, ozone has been shown to effectively reduce meat hardness. Although the analyzes performed had non-significant effects on water content and microbiological load during post-treatment storage at 4 °C, our findings confirmed the effectiveness of the ozone gas used on extending shelf life of the examined poultry meat by influencing their texture profile and color parameters.</p>
</abstract>

A study was carried out to determine the influence of ozon treatment on the shelf-life of poultry meat. The following doses of gaseous ozone were used: 0 ppm for 0 min, 10 ppm for 1 min, 10 ppm for 5 min, 10 ppm for 15 min, 100 ppm for 1 min, 100 ppm for 5 min, and 100 ppm for15 min. Treated and untreated samples were stored at 4°C for a maximum of 3 days and microbiologically examined on the 1st, 2nd and 3rd day of cold storage. The textural properties and water content were also analyzed. The present study showed that the most desirable color change was recorded after the 3rd day of storage, on the samples treated with gaseous ozone of 10 ppm for 15 min. Regardless of exposure time and the gas dose used, ozone has been shown to effectively reduce meat hardness. Although the analyzes performed had non-significant effects on water content and microbiological load during post-treatment storage at 4 °C, our findings confirmed the effectiveness of the ozone gas used on extending shelf life of the examined poultry meat by influencing their texture profile and color parameters.

Effect of Ozon Treatment on Shelf-Life of Poultry Meat in the Logistic Chain

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences

Department of Agriculture and Waste Management, Collegium of Natural Sciences

Department of Chemistry and Food Toxicology, Collegium of Natural Sciences

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Effect of Ozon Treatment on Shelf-Life of Poultry Meat in the Logistic Chain"}

A study was carried out to determine the influence of ozon treatment on the shelf-life of poultry meat. The following doses of gaseous ozone were used: 0 ppm...

Effect of Ozon Treatment on Shelf-Life of Poultry Meat in the Logistic Chain

Online veröffentlicht: 06. Sept. 2023

Seitenbereich: 155 - 161

Eingereicht: 16. Mai 2023

Akzeptiert: 23. Juni 2023

DOI: https://doi.org/10.2478/aucft-2023-0013

Schlüsselwörter
meat, ozone, shelf life extension, logistics chain.

© 2023 Natalia Matłok et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of Ozon Treatment on Shelf-Life of Poultry Meat in the Logistic Chain

Online veröffentlicht: 06. Sept. 2023

Seitenbereich: 155 - 161

Eingereicht: 16. Mai 2023

Akzeptiert: 23. Juni 2023

DOI: https://doi.org/10.2478/aucft-2023-0013

Schlüsselwörtermeat, ozone, shelf life extension, logistics chain.

© 2023 Natalia Matłok et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
meat, ozone, shelf life extension, logistics chain.