TY - JOUR
T1 - Evaluation of simulated shelf-life conditions for food service applications on chicken tenderloins
AU - Yoder, Laura E.
AU - Rehm, John G.
AU - Smith, Hunter R.
AU - Tigue, Daniel A.
AU - Wilborn, Barney
AU - Morey, Amit
AU - Bratcher, Christy L.
AU - Blythe, Eugene
AU - Sawyer, Jason T.
N1 - Funding Information:
Acknowledgments: This project was funded in part (faculty salaries) by the Alabama Agricultural Experiment Station. The chicken tenderloins and marinade for this project were provided by the Foundation Foods Group. The authors wish to thank Kirby Childs and Katie Sowell for their collaborative support throughout this study. Additionally, the authors are grateful for the Auburn University Department of Animal Sciences Graduate students and Lambert Powell Meat Laboratory for assistance with data collection.
Funding Information:
This project was funded in part (faculty salaries) by the Alabama Agricultural Experiment Station. The chicken tenderloins and marinade for this project were provided by the Foundation Foods Group. The authors wish to thank Kirby Childs and Katie Sowell for their collaborative support throughout this study. Additionally, the authors are grateful for the Auburn University Department of Animal Sciences Graduate students and Lambert Powell Meat Laboratory for assistance with data collection.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/7
Y1 - 2021/7
N2 - The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (−25◦C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2◦C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.
AB - The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (−25◦C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2◦C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.
KW - Chicken
KW - Marination
KW - Microbiology
KW - Shelf-life
UR - http://www.scopus.com/inward/record.url?scp=85109186265&partnerID=8YFLogxK
U2 - 10.3390/ani11072028
DO - 10.3390/ani11072028
M3 - Article
AN - SCOPUS:85109186265
VL - 11
JO - Animals
JF - Animals
SN - 2076-2615
IS - 7
M1 - 2028
ER -