Review article

Quality of frozen poultry meat

Miroslav Jagica ; Kolodvorska 32a, NOvi Jankovci, 32241 Stari Jankovci
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Ivana FIlipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Abstract

This paper presents summarised literature data about influence of freezing procedure on quality of poultry meat. Presented data refer to changes of chemical components of meat conditioned to storage under freezing temperatures, in addition to literature review on impact of low temperatures on microorganisms important in the assessment of safety of poultry meat. Freezing procedure does not destroy all microorganisms present in meat. Hence, the crucial point in the improvement of safety of fresh and frozen poultry meat, is the implementation of Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) within the frame of modern concepts of veterinary-sanitary control.

Keywords

poultry meat; freezing; quality

Hrčak ID:

21677

URI

https://hrcak.srce.hr/21677

Publication date:

15.10.2007.

Article data in other languages: croatian

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