Storage Temperature Effects on the Quality of Chicken Breast and Beef Sirloin

Abstract

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C and -18°C. Drip loss increased, and a sensory score showed lower quality as storage time increased. Storage at -2°C resulted in less drip loss and superior sensory scores for both chicken and sirloin beef compared to meat stored at -5°C and -18°C. The -2°C stored beef also retained redness better than beef stored at the two lower temperatures. Cooking loss for meat cooked in a traditional oven, simmered, or cooked in a convection oven was significantly lower for chicken and beef previously stored at -2°C compared to the meat stored at 5°C or -18°C. The total aerobic bacteria growth did not exceed 1 log/g for beef or 2 log/g for chicken during the 7-day storage period when held at any of the storage temperatures. Thus, short term storage at -2°C was superior to lower frozen temperatures to retain quality without risk of microbiological spoilage.