Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins

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dc.creatorYoder, Laura E.
dc.creatorRehm, John G.
dc.creatorSmith, Hunter R.
dc.creatorTigue, Daniel A.
dc.creatorWilborn, Barney
dc.creatorMorey, Amit
dc.creatorBratcher, Christy L. (TTU)
dc.creatorBlythe, Eugene
dc.creatorSawyer, Jason T.
dc.date.accessioned2022-12-08T15:11:22Z
dc.date.available2022-12-08T15:11:22Z
dc.date.issued2021
dc.description© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).en_US
dc.description.abstractThe objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (−25 °C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2 °C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.en_US
dc.identifier.citationYoder LE, Rehm JG, Smith HR, Tigue DA, Wilborn B, Morey A, Bratcher CL, Blythe E, Sawyer JT. Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins. Animals. 2021; 11(7):2028. https://doi.org/10.3390/ani11072028en_US
dc.identifier.urihttps://doi.org/10.3390/ani11072028
dc.identifier.urihttps://hdl.handle.net/2346/90428
dc.language.isoengen_US
dc.subjectChickenen_US
dc.subjectMarinationen_US
dc.subjectMicrobiologyen_US
dc.subjectShelf-Lifeen_US
dc.titleEvaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloinsen_US
dc.typeArticleen_US

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