DOI: 10.36347/sjavs.2018.v05i02.007

Pages: 93-97

Broiler meat is used as a dietary protein source to the people all over the world for its commercial availability. The present study was carried out to extend the shelf life of broiler meat. Different preservation methods were employed. The meat was preserved in refrigerator at 4 °C temperatures. Citric acid solution was applied to the surface of meat at the concentration of 5 %, 10% and 15 % immediately prior to packaging. To ensure the quality of meat, physicochemical (organoleptic score), biochemical and microbiological parameters were evaluated. The present study showed that concentration of citric acid had significant effects to maintain the quality and extending shelf life of broiler meat in relation with organoleptic score, total bacterial count (TBC), total fungal count (TFC), total coliform count (TCC) and tyrosine value. The organoleptic score was higher in citric acid treated sample than that of control. The study also revealed that, 15 % concentration of citric acid was most effective for extending shelf life and maintaining quality of broiler meat on the basis of organoleptic evaluation, microbiological and chemical analysis. However, further studies are required for the extension of shelf life of broiler meat by using citric acid along with different concentrations of potassium sorbate or other organic acids.