ArticleFoods (Basel, Switzerland)2025
Microbial Shelf Life and Quality Assessment of Broiler Breast Meat: The Role of Cold Storage and Carcass Weight.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Protein hydrolysates derived from poultry by-products as nutraceuticals: Bioactive potential, limitations, safety considerations, and commercialization perspectives.Poultry science · 2026Review
- Phenotypic and PCR-based analysis of antimicrobial resistance in heat-treated multidrug-resistant Salmonella spp. and Campylobacter jejuni isolated from raw chicken meat.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
- Fatty Acid Profile, Oxidative Stability, and Quality Traits of Meat from Broilers Fed Raw or Fermented Rapeseed Cake.Foods (Basel, Switzerland) · 2026Article
- Article
- Impact of Dietary Shrimp Waste on Physical Properties, Chemical Composition, Amino Acid Profile, and Antioxidant Levels of Breast Meat.Veterinary sciences · 2025Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating.International journal of food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Globally, poultry products have been associated with outbreaks of foodborne illnesses. The aim of this study was to evaluate the effects of cold storage period, carcass weight, and product form on fresh broiler bacteriology and meat quality parameters. A total of 500 one-day-old broiler birds were raised to market age (28-35 days) before slaughtering. The carcasses were classified into two groups: light weight (approximately 1100 ± 50 g) and heavy weight (approximately 1400 ± 50 g). After 4 h of post-chilling aging, 256 carcasses were randomly selected to represent the two categories. Each category of 128 carcasses was randomly distributed into two groups of 64 carcasses. One group was stored as whole carcasses, while the other group was stored as part-cut deboned breast meat at 4 °C for 1, 3, 5, and 7 days of cold storage (16 samples per storage day). Post-chilling temperature, pH, cooking loss, water holding capacity, and shear force were significantly affected by product form and storage period. Water holding capacity and shear force were also affected by carcass weight (
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Registered trials
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