ArticleFoods (Basel, Switzerland)2024
Microbial and Sensory Quality Changes in Broiler Chicken Breast Meat During Refrigerated Storage.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Chitosan-Based Active Films Enriched with Thyme Essential Oil for Extending the Shelf Life of Refrigerated Chicken Meat.Foods (Basel, Switzerland) · 2026Article
- Growth and survival of heat-, cold-, and acid-stressed Salmonella Typhimurium and native bacteria on chicken wings during refrigerated storage and temperature abuse.Poultry science · 2026Article
- Integrated MALDI-TOF MS, Microbiological, Physicochemical and Sensory Assessment of Spoilage in Vacuum-Packaged Chicken Breast During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Green valorization of melon and prickly pear byproducts for functional use in minced beef.NPJ science of food · 2026Article
- Innovations in MALDI-TOF Mass Spectrometry: Bridging modern diagnostics and historical insights.Open life sciences · 2025Review
- A Technique for Nonmicrobial Freshness Evaluation of Broiler Breast Meat Using a Handheld Electrical Impedance Meter.Animal science journal = Nihon chikusan GakkaihoArticle
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to assess the bacterial flora of broiler chicken breast meat using the MALDI method, as well as its sensory evaluation while stored refrigerated at a stable temperature (0.5 °C+/-0.5 °C). Bacterial identification based on peptidic spectra obtained by matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF MS) mass spectrometry is a rapid, inexpensive, and accurate method for identifying isolates that belong to certain bacterial phyla. The microbiological and sensory quality was assessed on the 1st and 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th day of refrigerated storage. The study identified psychrophilic bacteria to be the dominant microflora during the entire period of refrigerated storage. The species profile of the bacteria, however, varied in the subsequent days of storage. From the 8th day of storage, the profile was dominated by bacteria of the genus
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