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Abstract
The aim of this study was to determine the efficiency of the use of Ozone for decontamination of microbial load on chicken meat followed by refrigeration at 1-4{u02DA}C. Additionally, comparing the effects of these treatments on bacteriological, chemical and sensory characteristics of chicken meat parts (chicken fillet and chicken drumsticks) which freshly obtained from Poultry Dressing Plant and immersed in ozonated water (4{u02DA}C) using different Ozone concentrations (10, 20, 40 and 70 ppm) for different times of exposure (1, 5, 10 and 20 minutes for each concentration) parallel with untreated control group were carried out. The stability of the samples was assessed during 12 days of storage for chicken fillet and 8 days for chicken drumsticks (as the chicken drumsticks showed changes in their physical properties at day 8 of storage) at 1-4{u02DA}C. Total bacterial count, Enterobacteriacae count, coliform count, Salmonellae isolation, pH value, total volatile basic nitrogen (TVBN), thibarbituric reactive substances (TBARs) and sensory evaluation (for odor and color) analyses were carried out. The results were regarded to the Egyptian Organization for Standardization for chilled poultry (EOS) 1651- 2005