Surface Pasteurisation of Fresh Chicken Meat using UV-C Technology

Abstract

In New Zealand, aerobic mesophilic counts on fresh chicken should be ＜ 6 log CFU cm−2 by end of shelf-life (4 ℃) as the products are susceptible to microbial contamination by spoilage and pathogenic microorganisms. Effect of UV-C light was investigated on fresh chicken samples (20 ℃) using 50 to 300 mJ cm−2 dosages. Treatment with 50 mJ cm−2 extended the shelf-life of skin-on-fillets to day 6 and skinless-fillets to day 7 at 4 ℃. This dosage had no impact on the colour and lipid oxidation of the chicken samples (p ＜ 0.05), despite the detection of a slight burnt odour on treated fresh raw chicken samples stored for 1 d (4 ℃) which was not perceived after cooking. Treatment with 50 mJ cm−2 successfully extended the shelf life of skinless chicken portions at 4 ℃ (p ＜ 0.05).