Assessing Chicken Meat Shelf-Life as Meat Quality Parameter within Divergent Production Systems (Organic Versus Antibiotic-Free) Using Chemical, Microbiological and Sensorial Markers

21 Pages
Posted: 9 Nov 2022

Abstract

In recent years, consumers have shown an increasing interest in organic products, which are considered healthier and more sustainable. Organic production system is based on high standards of animal welfare and aim to provide high quality and safety products. This study is the first one which aims to correlate the preservation capacity to the production systems. Pectoralis major meat from organic and conventional broilers (Ross 308) were compared in terms of shelf-life as a meat quality parameter. 11 biogenic amines, 21 volatile organic compounds, selected microorganisms, pH, and sensorial parameters were monitored during 10 days of storage at 4°C. Organic meat showed a lower value in poultry meat spoilage markers, such as a total biogenic amines concentration at day 10 equal to 344.7 mg Kg-1 respect to 893.8 mg Kg-1 of conventional meat. Meat spoilage related VOCs concentrations underlined important differences especially at day 10. Microorganisms growth in organic samples was delayed, in particular total aerobic mesophiles. Sensorial evaluation revealed that conventional meat seems to maintain a better aspect but a worse odour and elasticity respect to organic one. In conclusion, organic production systems seems to provide chicken meat with better preservation capacity respect to inside ground farming.