title: Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage.
abstract: Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃. In most cases, cooked chicken breast showed the highest microbial count, followed by raw breast and lastly salted breast. The data obtained here were useful for the generation of mathematical models and parameters. The models presented high correlation and can be used for predictive purposes in the poultry meat supply chain.
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil.
authors.forename: Liane Aldrighi
authors.initials: LA
authors.lastname: Galarz
authors.affiliation: Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, Brazil ggf@ufgd.edu.br.
authors.forename: Gustavo Graciano
authors.initials: GG
authors.lastname: Fonseca
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil.
authors.forename: Carlos
authors.initials: C
authors.lastname: Prentice
mesh_terms: D000818:Animals; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D003296:Cooking / Q000379:methods*; D005516:Food Microbiology / Q000379:methods* / Q000706:statistics & numerical data; D005519:Food Preservation / Q000379:methods; D063427:Food Quality; D061353:Food Storage / Q000379:methods*; D006801:Humans; D010860:Pigments, Biological; D011549:Pseudomonas / Q000254:growth & development*; D012903:Smell; D012965:Sodium Chloride; D013210:Staphylococcus / Q000254:growth & development*; D013649:Taste; D013696:Temperature
chemical_list: D010860:Pigments, Biological; D012965:Sodium Chloride
keywords: Chicken; bacteria; modeling; predictive; shelf life