Analysis and improvement of processes in production of meat products by using correlating relationships between individual quality parameters

Due to the short shelf life of meat, a study of broiler chicken fillets was carried out at the X poultry processing plant to find out the effect of the composition of protective packaging gas on the shelf life and organoleptic properties of the product. During the study, total plate count (cfu / g) and sensory analyses of poultry fillets were performed immediately after packing, and later on days 9, 12, 13, 14, 15, 16. Sensory properties that were assessed are: appearance and color of the poultry surface, appearance and color of the muscle incision, muscle consistency, smell, appearance of the packing tray. The results of the study show that the protective packaging gas significantly prolongs the shelf life of chicken fillets by slowing down the growth of microorganisms. The composition of the protective packaging gas used affects the shelf life and sensory properties of the product. When comparing modified atmospheres containing 30%, CO2, the best shelf life of chicken broiler fillet products is maintained by those that also contain 60%. O2, 10%. N2 gas - 16 days, total bacterial contamination is the lowest, and sensory properties - the best. Fillets packed with packing gas containing 70%. O2, 30%. CO2 is suitable for consumption for 14 days, fillets, which are packed in gas containing 0%. O2, 30%. CO2, 70%. N2 are suitable for consumption for 15 days, and packed in gas with a composition of 21%. O2, 0% CO2 is suitable for consumption for 9 days. Total microbial contamination (cgu/g) of fillets that were packed in 70%. N2, 30% CO2 and of fillets packed in 70% O2, 30%. did not differ significantly, but the color of the product differed - the use of high O2-containing gases maintained the correct color of the meat for a longer time