The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat

Ozkececi R. B., Karakaya M., YILMAZ M. T., Sarıçoban C., Ockerman H. W.

JOURNAL OF MUSCLE FOODS, vol.19, no.3, pp.288-301, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4573.2008.00118.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.288-301
  • Yıldız Technical University Affiliated: No


Mechanically deboned chicken frame meat (MDCFM) and mechanically deboned chicken neck meat (MDCNM) samples were obtained from mechanically deboned chicken meat (MDCM) by a Beehive separator MDCM was vacuum- or air-packed and stored frozen for 4, 8, 12, 16, 20 and 24 weeks. The effects of packing and storage time of MDCFM and MDCNM on free fatty acid (FFA), peroxide and TBA values were determined, and the interaction effects between part of carcass (frame or neck), storage form (either vacuum- or air-packed) and storage time on these parameters were investigated. The significant (P < 0.001; 0.05) effect of storage time on pH, FFA, peroxide and TBA values was determined. Part of carcass and storage form were the factors with the greatest effect (P < 0.001) on TBA values, followed by the effect of storage time. In general, neck meats were more stable than frame meats with regard to TBA values during storage period; however, these values increased with prolonged storage time. Among the interactions, TBA values were highly influenced by carcass part x storage form. Vacuum-packed MDCNM could be stored for up to 24 weeks within normal limitations with respect to the stability of the parameters studied.