Comparison with the effect of organic acids on preservation of microbial, chemical and organoleptic of chicken's meat

Background: Adding edible acids to foodstuff not only makes a control in microorganisms, but also causes an appropriate taste and color. Objective: The main aim of this study was the relationship between the effect of organic acids on microbial, chemical and organoleptic and its shelf life chicken's meat. Methods: This experimental study was conducted on chicken's meat. At first chicken's meat with %1 solution of sterilized citric, acetic, and propionic acids, and then packed. The samples of packed meats were kept at temperature below 4 celsius degree, and at interval of 2 days tested durations. Different statistical analyses of parameters were investigated through microbial count of aerobic mesophylls, coliforms, psychotropics and nonaerobics), chemical (PH, Total volatile nitrogen, TVN) and organoleptic (percentage of plasma, smell and taste quality). Findings: The results showed that the difference between control and treatment samples with acetic acid and propionic was significant (P<0.01). Also, the difference between control and treatment of acetic acid, propionic acid and citrice acid was significant (P