Extending the Shelf-Life of Chicken Broiler Meat1

A. I. IKEME, B. SWAMINATHAN, M. A. COUSIN, and W. J. STADELMAN

Food Sciences Institute, Purdue University, West Lafayette, Indiana 47907

(Received for publication November 9, 1981)

ABSTRACT Microorganisms involved in the spoilage of poultry meat stored at —2, 4, and 15 C
were identified. The numbers of spoilage organisms on poultry meat after storage for different time
periods at the above temperatures were determined. Attempts were made to extend the shelf-life of
poultry meat by treatment with two solutions containing citric acid, potassium sorbate, and
modified cornstarch. Solution 1 consisted of 10% citric acid, 6% potassium sorbate, and 34%
modified cornstarch in water (pH 3.2). Solution 2 consisted of 20% citric acid, 6% potassium
sorbate, and 24% modified cornstarch in water (pH 2.4). Chicken broiler wings were dipped in
boiling water for 10 sec, dipped in Solution 1 or 2 for 60 sec, drained for 3 sec, and packaged
individually in polyethylene bags.
Untreated poultry meat samples (portion of wing consisting of ulna and radius with attached
skin and muscle) had a shelf-life of less than 1 day at 15 C, 7 days at 4 C, and 14 days when stored
at —2 C. Wings treated with Solution 1 had a shelf-life of 4 days at 15 C and 14 days at 4 C. Wings
treated with Solution 2 had a shelf-life of 6 days at 15 C and longer than 28 days when stored at 4
C. Wings treated with Solution 1 remained acceptable for 1 day when stored at 25 C, whereas those
dipped in Solution 2 were acceptable after 2 days. Pseudomonads were identified as the major
organisms responsible for spoilage of both treated and untreated samples. Throughout the study,
samples treated with Solution 2 had lower microbial counts than samples treated with Solution 1.
Treatment of thighs with Solution 1 had no adverse effect on the sensory characteristics of bar-
becued samples. Samples treated in Solution 2 were scored lower but were not undesirable. Bar-
becuing consisted of oven baking and basting with a spicy tomato base sauce.
(Key words: modified cornstarch, citric acid, potassium sorbate, broiler shelf-life, microbiological
spoilage organisms)
1982 Poultry Science 61:2200-2207

INTRODUCTION persons suffer from undernutrition or malnutri-

The aim of commercial food preservation is
to prevent undesirable changes in the whole-
someness, nutritive value, or sensory quality of
food by economical methods that control the
growth of microorganisms, reduce chemical,
physical, and physiological changes of an
undesirable nature, and minimize contamination
(Karel et al., 1975). The rapidly increasing cost
of energy, especially in the industrialized
countries, has necessitated the development and
use of economical methods for the processing
and preservation of foods. Industrialized
nations of the world have, until recently, been
able to develop food systems (production,
processing, distribution, utilization) with little
regard for consumption of energy.
In developing countries, where two-thirds of
the world's population reside, overwhelming
evidence suggests that a substantial number of
'Journal Paper No. 8771, Purdue Agricultural
Experiment Station, West Lafayette, IN 47907.
tion (Cochrane, 1975). Much, if not all, of this
problem could at least be temporarily remedied
if existing food supplies were adequately
preserved and properly distributed (Karel et al.,
1975). There is an urgent need for the devel-
opment of appropriate technologies for the
preservation of foods in developing countries of
the world. Developing the poultry industry,
coupled with the use of adequate processing,
preservation, and distribution techniques, would
be the fastest means of bridging the protein
deficiency gap presently prevailing in most
developing countries of the world. Scientists
must, therefore, design storage methods that
will minimize losses while relying less strongly
on energy intensive methods.
Preservation of poultry carcasses by the use
of edible acids or sorbates has been demon-
strated by several workers. Kaloyereas et al.
(1961) reported that the shelf-life of eviscer-
ated, refrigerated, cut-up, and "dry-pack"
poultry was extended by the synergistic effect
of a two-step process consisting of dipping in a
solution of sodium dihydrogen phosphate

2200
 EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT
and spraying with a sorbic acid solution.
Murphy and Murphy (1962) reported that the
addition to chill water of lactic, citric, or
hydrochloric acids at .05 to .25% lowered the
bacterial count of chill water as well as of the
surface of the carcasses. Mountney and O'Malley
(1965) reported that acetic, adipic, succinic,
citric, fumaric, malonic, sorbic, hydrochloric,
phosphoric, and lactic acids were effective in
descending order in controlling bacterial
numbers and preventing off-odor development.
Arafa and Chen (1978) reported that dipping
cut-up broiler parts in a 1% ascorbic acid
solution for 8 min retarded microbial growth
and increased their refrigerated (3 C) shelf-life
when compared to water-dipped controls.
Dipping in ascorbic acid had no adverse effect
on the organoleptic characteristic of the cooked
meat. Cox et al. (1974) reported that chicken
parts treated with 3% succinic acid for 3 min at
60 C had reduced microbial numbers when
compared to untreated controls. Cunningham
(1979) reported that potassium sorbate ex-
tended the shelf-life of fresh poultry meat
stored at 4 C. The use of a 5 or 10% potassium
sorbate solution as dip for 30 to 60 sec did not
affect sensory characteristics of cooked poultry.
Cunningham (1980) reported that a 10%
potassium sorbate solution controlled the
growth of spoilage organisms associated with
fresh poultry parts and effectively reduced
numbers of Salmonella after 2 days of storage
at 22 C. Robach and Ivey (1978) reported that
5% potassium sorbate, when used as a dip,
reduced the growth of Salmonella inocu-
lated on the surface of chicken and also ex-
tended the shelf-life of fresh poultry. To and
Robach (1980) reported that the refrigerated (3
C) shelf-life of fresh whole broilers was extended
by dipping freshly chilled carcasses in a 5%
solution of potassium sorbate for 1 min. Also,
dipping in sorbate reduced the growth of
Salmonella spp., and Staphylococcus aureus
inoculated onto the broiler carcasses.
Schwall and Stadelman (1964) reported that
dipping of chicken parts into a corn starch or
modified corn starch solution resulted in an
edible coating for the chicken parts.
In light of the growing concern regarding
the relatively short shelf-life of poultry meat
and also the increasingly high cost of energy,
this study was conducted to examine the effect
of citric acid-modified, corn starch-potassium
sorbate solution on the shelf-life of raw poultry
meat stored at 4, 15, and 25 C. There is no
2201
report in the literature on the successful preser-
vation of meat at above refrigeration tempera-
tures. This study was designed to provide such
information.
EXPERIMENTAL PROCEDURES
Sample Preparation. Chicken broiler wings
of unknown history were obtained from a local
food store and products of known history were
obtained from the Meat Division, Animal
Sciences Department, Purdue University. Wings
were obtained from Purdue University either
immediately after evisceration or in frozen
condition. These sources were chosen by
design to represent: 1) poultry meat already in
the retail food store; 2) poultry meat exported
to developing countries by developed countries;
and 3) poultry meat obtained directly from
processing plants. Wings obtained in frozen
condition were thawed overnight at 4 C before
use. The portion of chicken wings consisting of
radius and ulna with attached skin and muscle
were used for this study. Modified edible
cornstarch (Maltrin 100; monosaccharides 1%,
disaccharides 4%, trisaccharides 6%, tetrasac-
charides 5%, pentasaccharides 84%) was ob-
tained from Grain Processing Corporation,
Muscatine, IA. All microbiological media were
purchased from Difco Laboratories, Detroit,
MI.
For sensory evaluation, chicken thighs were
obtained as nonfrozen product from the Meat
Division of Purdue University's Animal Sciences
Department. All thighs were subjected to the
appropriate treatment within 48 hr of slaugh-
tering of the poultry. Storage prior to experi-
mental study was at 2 C.
Solutions consisting of a modified edible
cornstarch in combination with citric acid and
potassium sorbate were prepared. Modified
cornstarch was used as a means of minimizing
the penetration of chemicals into chicken
wings. Its main function was to hold the citric
acid and potassium sorbate on the surface of
poultry meat. Solution 1 consisted of 10%
citric acid, 6% potassium sorbate, and 34%
modified cornstarch in water. Solution 2
consisted of 20% citric acid, 6% potassium
sorbate and 24% modified cornstarch. Chicken
wings were dipped in boiling water for 10 sec
and immersed in Solution 1, 2, or distilled
water for 1 min. The wings were allowed to
drain for 3 sec and then were packaged indi-
vidually in polyethylene bags. Samples were
2202 IKEME ET AL.

stored at 25, 15, and 4 C. Chicken wings dipped

in distilled water served as the control. Control
samples were stored at 1 5 , 4 , and —2 C. Control
samples were not stored at 25 C because of the
obvious spoilage that will occur before the end
of a day's storage. Controls were stored at —2 C
to provide additional information.
Microbial Evaluations. Samples stored at 15
and 25 C were evaluated every other day except
that samples dipped in Solution 1 and stored at
25 C were evaluated daily. For samples stored
at 4 or —2 C, microbiological evaluation was
done weekly. Microbiological examination was
discontinued whenever the total plate counts of
the samples reached 10 7 colony forming units
(cfu) per milliliter. Microbial counts are reported
in colony forming units per milliliter of rinse
solution. Total plate counts greater than 1 x
10 7 cfu/ml were used as the limits at which
samples became unacceptable, because previous
research by other workers has shown that when
counts reached 1 x 10 7 — 10 8 cfu/ml, off-odor
developed and carcasses becamse slimy (Ayres
etal., 1950; Barnes et ah, 1979).
Isolation and Identification of Spoilage 0 7 14
Microflora. Chicken broiler wings were rinsed DAYS OF STORAGE
FIG. 1. Total plate count on chicken wings stored
with . 1 % peptone by the method outlined by at —2 and 4 C (obatined in frozen condition from
Olson et ah (1981). Each wing weighed approx- Department of Animal Sciences, Purdue University).
imately 30 g. Approximate surface area for
each wing was 100 cm 2 . Each wing was placed Gram Negative Organisms. Motility, Hugh
in a separate polyethylene bag and rinsed in 50 and Leifson's glucose metabolism, Kovac's
ml peptone water for 30 sec. This was repeated oxidase, and Thornley's arginine tests were
three times. Appropriate dilutions of the rinse done according to procedures specified by
liquid were plated on Difco heart infusion agar Harrigan and McCance (1976). A loopful of
for total count (32 C for 48 hr) and on acidified broth culture was streaked across a plate of
potato dextrose agar (pH 3.5) for yeasts and King, Ward, and Raney's agar and one antibiotic
molds (25 C for 5 days). Triplicate plates were Sensi-Disc containing 2 mg penicillin was placed
made from each dilution. Three wings from on each streak (Barnes and Thornley, 1966).
each treatment were used for microbial evalua- Following overnight incubation at 20 C, sensi-
tion. tivity to antibiotics was recorded, and the
Isolation and Maintenance of Cultures. plates were examined under ultraviolet light for
Colonies from the highest dilution showing fluorescence and pigment production.
growth were inoculated into Difco heart Gram Positive Organisms. Motility, glucose
infusion broth and were incubated at 20 C for 2 metabolism (using a modified Hugh and Leif-
days. The culture was then streaked on heart son's medium), oxidase, and catalase tests were
infusion agar to obtain isolated colonies and the done according to the procedures described by
plates were incubated at 20 C for 2 to 3 days Harrigan and McCance (1976).
(Barnes and Thornley, 1966). Colonies were Sensory Panel Evaluation. Chicken thighs
picked into heart infusion broth and incubated were used for this study because of their greater
overnight at 20 C. This broth culture was then meat to bone ratio when compared to chicken
used in making the stock culture. A 24-hr wings. Chicken thighs were dipped in a spicy
culture was used for all tests. tomato base sauce 2 and were placed on a metal
tray in a preheated oven at 160 C. At intervals
2
Sold under trade name of "Sassy Sauce" by during cooking the thighs were basted with the
North American Laboratories, Indianapolis, IN. same sauce. The same 10 people served as
 EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT 2203

members of the sensory panel throughout the

5 -
study. Panel members scored barbecued thigh
samples for flavor on a seven point hedonic /
A
/
scale (very desirable = 1, moderately desirable = / _
2, slightly desirable = 3, neither desirable nor
4- / /
undesirable = 4, slightly undesirable = 5,
moderately undesirable = 6, very undesirable = / /
7). Meats from the 2 treatments (solution 1 and / r
2) and the control were served at the same / /
time. Samples of 5 to 10 g of meat and skin
were served at four different sittings. There
were no color differences so all evaluations
were conducted in white light. Sensory evalu-
ation facilities of Purdue University, Stone Hall, o '•^^
were utilized. Data from sensory evaluation -J * ^ 0-«-0 -2 C
were subjected to analysis of variance to aid in A---A +4 C
their interpretation. I -

RESULTS AND DISCUSSION

In this study citric acid was used to achieve a
reduction in pH. Potassium sorbate served as a
mold and yeast inhibitor. DAYS OF STORAGE
Microbial Evaluation. Control chicken wings, FIG. 2. Yeast and mold count on chicken wings
obtained from the Department of Animal stored at —2 and 4 C (obtained in frozen condition
from Department of Animal Sciences, Purdue Uni-
Sciences, Purdue University, had a 7 to 10-day versity).
shelf-life at 4 C and 14 days at - 2 C (Fig. 1).
Yeast and mold counts on control samples
increased by 3 log cycles during 2 weeks of
storage (Fig. 2). Yeast and mold counts obtained
from treated chicken wings in all trials were less
than 1 X 10 1 cfu/ml after 2 days of storage at
15 C and also in all periods of storage at 4 C,
indicating lethality of the acid dips for yeast
and molds. Chicken wings obtained from a local
food store and stored at —2 and 4 C were all
considered unacceptable after 1 week of
storage. Counts at this time averaged 10 9
cfu/ml (data not presented). The initial total
plate counts for chicken wings obtained from
the local food store were above 1 X 10 6 cfu/ml,
indicating that they were near the end of
marketable shelf-life. This could be the reason
for their shorter shelf-life as compared to
broiler wings obtained from the Department of
Animal Sciences. Chicken wings obtained from
the department of Animal Sciences in frozen
condition had an initial total plate count of 6.9
X 10 3 cfu/ml (Fig. 1). Throughout the study,
control samples stored at 15 C had a shelf-life
of less than 2 days. Microbial counts on day 2 DAYS OF STORAGE
averaged 10 8 cfu/ml. FIG. 3. Total plate count on chicken wings treated
Microbial counts on treated chicken wings, with Solution 1 or 2 and stored at 15 C (obtained in
frozen condition from Department of Animal Sci-
obtained in frozen condition, dipped in Solution ences, Purdue University). Control samples had a
1 (pH 3.2) or Solution 2 (pH 2.4), and stored at shelf-life of less than 2 days. Counts on Day 2 were
15 C are shown in Figure 3. Control samples >10 7 cfu/ml.
2204 IKEME ET AL.

"-•£

E
13

O
Solution I (pH 3.2)
A---A Solution 2 (pH 2.4)

O O Solution I (pH 3.2)

_L
A & Solution 2 (pH 2.4) 0 2 4 6 8
DAYS OF STORAGE
FIG. 5. Total plate count on fresh chicken wings
7 14 21 28
treated with solution 1 or 2 and stored at 15 C (ob-
tained in nonfrozen conditions from Department of
DAYS OF STORAGE Animal Sciences, Purdue University). Control samples
FIG. 4. Total plate count on fresh chicken wings had a shelf-life of less than 2 days.
treated with Solution 1 or 2 and stored at 4 C (ob-
tained in frozen condition from Department of
Animal Sciences, Purdue University). Control samples
had a shelf-life similar to that shown in Figure 1. temperature of 15 C, chicken wings dipped in
Solution 1 were considered spoiled on the 4th
day, but wings dipped in Solution 2 were
acceptable.
were not stored at this temperature because Chicken wings obtained from a local food
earlier studies in this research showed that store, dipped in Solution 1 or 2, and stored at 4
control samples were unacceptable on the 2nd C were all acceptable on the 14th day. Only
day. All samples were considered acceptable on wings dipped in Solution 2 and held at 4 C were
the 6th day. Total plate counts were less than acceptable on Day 21 (Fig. 7). Microbial counts
< 1 X 10 cfu/ml. Figure 4 shows the microbial on wings dipped in Solution 2 were acceptable
counts on chicken wings that received the same
treatment as stated above but were stored at 4
C.
Data in Figure 5 show the total plate count TABLE 1. Microbial counts on chicken wings"
on chicken wings (fresh) obtained from the treated with Solution 1 or 2 and stored at 4 C
Department of Animal Sciences, Purdue Uni-
versity. Samples were stored at 15 C. Wings Microbial counts (cfu/ml)
dipped in Solutions 1 and 2 were considered Initial Solution 1 Solution 2°
acceptable on the sixth day. Total plate count Day count pH 3.2 pH2.4
at this time was less than 1 x 10 7 cfu/ml for all
samples. Total plate counts on chicken wings 0 6.0 X 10 2
22 5.5 X 10 7 5.0 X 10"
dipped in Solutions 1 and 2 and then stored at 28 1.6 X 10 s
4 C are summarized in Table 1. Chicken wings 34 <1 X 10 s
dipped in Solution 2 had a shelf-life of 34 days.
Wings dipped in Solution 1 were considered a
Chicken wings (fresh) purchased from Animal
unacceptable on Day 22. Results of microbial Sciences Department, Purdue University.
counts on chicken wings obtained from a local Solutions 1 and 2 contained water, modified corn
food store are shown in Figure 6. At a storage starch, citric acid, and potassium sorbate.
 EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT 2205

=5
U-
U 6

O
O O Solution I (pH 3.2)
A A Solution 2 (pH 2.4) 5 Solution I (pH 3.2)
&---A Solution 2 (pH 2.4)

I
0 2 4 6 8 7 14 21 28
DAYS OF STORAGE DAYS OF STORAGE
FIG. 6. Total plate count on chicken wings treated FIG. 7. Total plate count on chicken wings treated
with Solution 1 or 2 and stored at 15 C (obtained with Solution 1 or 2 and stored at 4 C (obtained
from a local food store). Control samples had a shelf- from a local food store). Control samples had a shelf-
life of less than 2 days. life of less than 7 days.

after 2 days at 25 C. Samples dipped in Solution the most acceptable as measured by lowest
1 remained acceptable after 1 day (Table 2). total plate counts obtained. The initial total
Microbial counts on chicken wings dipped in plate counts for these samples were low when
Solution 2 after 2 days of storage at 25 C were compared to chicken broiler wings from the
similar to counts on wings dipped in Solution 1 local food store or broiler wings obtained
after storage at 25 C for 1 day. immediately after evisceration from Animal
The initial number of microorganisms Sciences Department. This favors exportation
present greatly influenced the shelf-life of of frozen poultry meat to developing countries.
treated and nontreated broiler wings. This is in In this study development of off-odor and slime
agreement with previous reports (Arafa and were remarkably suppressed by the acidic dips.
Chen, 1977; Dawson and Stadelman, 1960). A possible explanation was given by Perry et al.
Wings obtained from the Department of Animal (1964) who reported that sorbic acid inhibited
Sciences, Meat Division, Purdue University had undesirable enzymatic changes resulting from
a longer shelf-life at both 15 and 4 C than microbiological activity. Throughout the study,
chicken wings purchased from the food store. counts obtained from samples dipped in Solution
Chicken wings frozen before use appeared to be 2 (pH 2.4) were lower than counts obtained
from samples dipped in Solution 1 (pH 3.2),
probably due to the difference in pH. Limited
studies conducted during this research showed
TABLE 2. Microbial counts from chicken wings that a 10 sec dip in boiling water coupled with
treated with Solution 1 or 2 and stored at 25 C a 1 min dip in Solution 1 or 2 effectively
reduced the numbers of a naladixic acid resistant
Microbial counts (cfu/ml) strain of Salmonella typhimurium (10 6 cells/ml
Day 0 Day 1 Day 2 inoculated onto chicken broiler wings) during 4
Trial (Initial count) (Solution 1) (Solution 2) days storage at 15 C.
Identification of Microorganisms. Pseudo-
1 5.6 X 10' a 3.5 X 10 6 monads were the major spoilage bacteria
2 3.8 X 10 s 5.9 X 10' 7.9 X 10 6
isolated from untreated chicken wings, stored
3 8.2 X 10 3 5.5 X 10' 7.1 X 10'
4 6.2 X 10 2 1.6 X 10 6 7.5 X 10* at —2 and 4 C, at all stages of storage examined
(Table 3). For untreated samples at 15 C,
Count delayed until Day 3. Microbial count on Pseudomonas was the major organism identified
Day 3 was 3.4 X 10s cfu/ml. at the time of spoilage. Of 54 isolates, 75.9%
2206 IKEME ET AL.

*p -*P - p - p vP
p* o"~ p * ff* ff* O o TABLE 4. Sensory evaluation mean scores,
<N OS
© o\ o^ o\ © m 00 40 observations per treatment
>rt 00 00 O

© 3
Mean
& -a Treatment Score1
- f
Solution 2 (pH 2.4), Day 4 3.4 a
Solution 2 (pH 2.4), Day 2 3.3 a

p Solution
Control
Solution
1 (pH 3.2), Day 4

1 (pH 3.2), Day 2

3.1b
2.50b
2.4 b

a
' Means not followed by the same letter are sig-
nificantly different at P<.01.
1
Low score preferred, scale of 7.0.
s JS

00 * N

were identified as pseudonomads, 13% were

Enterobacteriaceae, 2.1% were Aeromonas,
5.5% were Chromobacterium, and 3.7%
S ° remained unclassified.
For chicken wings obtained from the De-
"° 2 partment of Animal Sciences and frozen be-
8 S fore use, all 27 isolates from samples dipped in
V g
Solution 1 (pH 3.2) and stored at 15 C were
Is identified as Pseudomonas. Isolates (27) from
C
O
B
_ chicken wings purchased from a local food
store, dipped in Solution 1 and stored at 15 C
& were identified as Pseudomonas. Similar results
were obtained for wings dipped in Solution 2.
Of 54 isolates from chicken wings purchased
from a local food store, dipped in Solution 1
. 1-( ON VO O (pH 3.2), and stored at 4 C, Pseudomonas
... O accounted for 83.3% of the population, Chro-
•n -1-"
mobacterium for 14.8%, and 1.9% were unclas-
sified. Results of this study showed that there
was no change in the character of the microflora
.la isolated from chicken wings treated with
c modified cornstarch-potassium sorbate-citric
3
o (J ~3
o o acid solution after extended storage compared
"3 N < I x x i x X X to untreated controls.
S "><3
H S3 TH A A I-H A A A Sensory Panel Evaluation. Analysis of
variance results of sensory evaluation of bar-
becued chicken thigh samples showed that
there was a statistically significant difference
between treatments (P<.01). Orthogonal com-
tn r ^
*

ti r-i
T3
Is parison showed that there was no significant
°^
<•. . 2
difference (P>.05) between samples after 2 and
<M U N U 4 days of storage (Table 4). There was no
I * I * * B ^
S5SS significant difference between samples dipped

III!
o 3 .
in solution 1 and the control (P>.05). Samples
dipped in solution 2 (pH 2.4) were scored

mil
lower than those dipped in solution 1 (pH 3.2)
u 0 or the controls but scores for all products were
£ < in the desirable range.
^<£
 EXTENDING THE SHELF-LIFE OF CHICKEN BROILER MEAT
The results of this study showed that shelf-
life of refrigerated (4 C) and nonrefrigerated
(15 C) poultry meat could be extended using
modified cornstarch-potassium sorbate-citric
acid solutions described in this study. More
research needs to be done before the results of
this study can be put into commercial practice.
The absence of food poisoning or pathogenic
microorganisms in the product must be con-
firmed. The effect of cornstarch-potassium
sorbate-citric acid solution on organisms like S.
aureus and Salmonella needs to be examined
further.
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