Physicochemical and microbiological analysis of goose meat
Mukhametov A. Chulenyov A. Kazak A. Semenycheva I.
2023Codon Publications
Quality Assurance and Safety of Crops and Foods
2023#15Issue 249 - 58 pp.
Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.
exudative losses , goose meat , microbiological analysis , quality , storage temperature , TBA-active products
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Department of Technology and Safety of Food Products, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Department of Heat and Ventilation, National Research Moscow State University of Civil Engineering (NRU MGSU), Moscow, Russian Federation
Department of Biotechnology and Breeding in Crop Production, Federal State Budgetary Educational Institution of Higher Education “Northern Trans-Ural State Agricultural University,”, Tyumen, Russian Federation
Department of Medical Informatics and Statistics, I.M. Sechenov First Moscow State Medical University (Sechenov University), Moscow, Russian Federation
Department of Technology and Safety of Food Products
Department of Heat and Ventilation
Department of Biotechnology and Breeding in Crop Production
Department of Medical Informatics and Statistics
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