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This refrigerated study under aerobic packaging characterized raw chicken meat sensory attributes and quantified their relationships with microbial counts and physicochemical markers. Chicken legs stored at 4 °C for 14 days were evaluated using total viable counts, specific bacterial groups, pH, colour, and descriptive odour and appearance analyses. Results showed odour deterioration tracked microbial growth more reliably than instrumental colour and appearance, while longer storage produced multiple negative sensory signals.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/chicken-meat-spoilage-and-its-sensory-implications-during-refrigerated-storage/137487/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/chicken-meat-spoilage-and-its-sensory-implications-during-refrigerated-storage/137487.png","ImageObject",300,407,{"name":92,"@type":93},"Finn","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-08-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",16,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What was the main objective of this study on chicken meat spoilage?","Question",{"text":113,"@type":114},"To characterize the odour and appearance attributes of raw chicken meat during refrigerated aerobic storage and establish their relationship with microbial and physicochemical changes.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What conditions and analyses were used during storage?",{"text":118,"@type":114},"Chicken legs were stored at 4 °C for 14 days and assessed through microbiological counts, pH, instrumental colour, and descriptive sensory evaluation of odour and appearance.",{"name":120,"@type":111,"acceptedAnswer":121},"Which sensory measure was more reliable for detecting spoilage to consumers?",{"text":122,"@type":114},"Odour attributes were described as a more reliable signal for microbial spoilage than appearance, because odour correlated strongly with microbial growth.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},137487,1787409639,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":130,"read_time":145},34359740700684,"https://ap-avatar.wpscdn.com/avatar/1f400023980c374ae676?_k=1777273430885731487","Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage  \nWendy Katiyo a, Henrietta L. de Kock a, Ranil Coorey b, Elna M. Buys a,*  \na Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa  \nb School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth, Western Australia 6845, Australia  \n*Corresponding author,  \nE-mail address: [elna.buys@up.ac.za](elna.buys@up.ac.za) (E.M. Buys)  \nGraphical abstract  \nABSTRACT  \nConsumer perception of chicken meat spoilage is linked to sensory, microbial and physicochemical changes of raw chicken during storage. The objective of this study was to characterise the sensory attributes of raw chicken meat and to establish the relationship with the microbial and physicochemical changes during refrigerated storage under aerobic packaging. Chicken legs obtained from a commercial poultry processing plant were stored at 4 °C and microbiological (total viable counts, Pseudomonas spp. Enterobacteriaceae, lactic acid bacteria), pH, colour and descriptive sensory (odour and appearance) analyses were conducted during storage for 14 days. Principal components analysis (PCA) biplot indicated that chicken meat stored for 1, 3 and 7 days was characterised by having pink flesh and creamy skin, with a bloody and fresh chicken smell, and high skin L*, flesh L* and flesh C* values. Chicken meat stored for longer than 7 days was described as having all the negative sensory attributes (green/blue colouration, slimy, pungent, fishy, rotten egg, ammonia-like and intense overall odour), total viable counts higher than 8 log CFU/g and pH beyond 7. The chroma of chicken skin did not differentiate well chicken meat samples stored for different days, hence would be a poor indicator of spoilage. Odour attributes of chicken meat deteriorated at a faster rate than instrumental colour and appearance attributes and were highly correlated (r > 0.8) with microbial growth. In contrast, no correlations were found between instrumental colour (except for skin L*) and appearance attributes and microbial growth in chicken meat. The findings suggest that, to consumers, the smell of raw chicken meat would be a more reliable signal for microbial spoilage than appearance, which may correlate with the presence of spoilage bacteria.  \nKeywords: Chicken meat, Microbial quality, Odour, Appearance, Correlation  \n1. Introduction  \nChicken meat is the most commonly consumed animal protein source in many countries (OECD, 2019) . Besides relatively low cost, factors that have been cited for the increased demand for chicken meat include changes in consumers’ dietary preferences, consumers’perception of chicken meat as a healthy alternative to red meat due to its low fat content, the versatility of chicken meat (Henchion, McCarthy, Resconi, & Troy, 2014; Tan, De Kock, Dykes, Coorey, & Buys, 2018) and the limited religious restrictions related to its consumption (Mehta & Nambiar, 2007) . As is the case with other meats, fresh chicken meat is highly perishable and it has a limited shelf life regardless of refrigerated storage. Deterioration in quality or freshness of refrigerated chicken meat is largely due to psychrotrophic microbial growth and physicochemical changes (Rukchon, Nopwinyuwong, Trevanich, Jinkarn, & Suppakul, 2014) . The ready availability of proteins, free amino acids, fats, vitamins, mineral salts and moisture makes chicken meat an ideal medium for the survival and growth of microorganisms during processing, storage and distribution, and at retail and consumer level (Muchenje et al., 2009) . Although research has proven that vacuum and modified atmosphere packaging result in a marked extension of the shelf life of refrigerated chicken meat, conventional aerobic packaging using material such as polyvinyl chloride (PVC) film continues to be the domi","cbCaiquuHzlfQkfB","https://ap.wps.com/l/cbCaiquuHzlfQkfB","pdf",678234,35,"English","# Abstract\n# Introduction\n## Study rationale\n## Objective","[{\"question\":\"What was the main objective of this study on chicken meat spoilage?\",\"answer\":\"To characterize the odour and appearance attributes of raw chicken meat during refrigerated aerobic storage and establish their relationship with microbial and physicochemical changes.\"},{\"question\":\"What conditions and analyses were used during storage?\",\"answer\":\"Chicken legs were stored at 4 °C for 14 days and assessed through microbiological counts, pH, instrumental colour, and descriptive sensory evaluation of odour and appearance.\"},{\"question\":\"Which sensory measure was more reliable for detecting spoilage to consumers?\",\"answer\":\"Odour attributes were described as a more reliable signal for microbial spoilage than appearance, because odour correlated strongly with microbial growth.\"}]","Chicken Meat Spoilage and Its Sensory Implications During Refrigerated Storage | PDF",88]