Microbial Quality of Broiler Breast Meat During Periods of Cold Storage

  • Kolo, U. M. Department of Animal Science, Faculty of Agriculture, University of Maiduguri, Borno State.
  • Bislava, M. B.
  • Bukar, A. I.
  • Girgiri, A. Y.
  • Kaganami, M.
  • Jibrin, T. A.
  • Abubakar, S.
  • Dzarma, D. V.
Keywords: Microbial quality, Broiler, Ice, Periods


The microbial quality of broiler breast meat stored using ice for different periods was analyzed in this study. Twenty-Four (24) breast meat samples from table sized Broiler chickens were collected and allocated to four different treatments, with six samples per treatment. Breast meat samples were stored using ice at zero, one, two and three days and designated as T1, T2, T3, and T4, respectively. At the end of storage, meat samples were obtained from each treatment for microbial analysis. Data collected on microbial load count were transformed and analyzed using one-way analysis of variance (ANOVA). Results obtained showed that aerobic mean log10 count was not significantly different, with mean log10 count values ranging from 6.88 to 7.29 CFU/g for treatments 2 and 1, respectively. Anaerobic mean log10 count was also not significantly affected by the ice storage with mean log10 count values ranging from 6.66 to 6.99 CFU/g for treatment 2 and 4 respectively. Such bacteria species as Staphylococcus aureus and Escherichia coli (E. coli) were identified at different storage age, some of the bacteria species identified are pathogenic. It was concluded that storage of broiler breast meat using ice for different periods had no effect on bacteria load. Based on the findings of this study, it was recommended that broiler breast meat can be stored using ice temperature for up to three days without adverse effect on microbial load.


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How to Cite
Kolo, U. M., Bislava, M. B., Bukar, A. I., Girgiri, A. Y., Kaganami, M., Jibrin, T. A., Abubakar, S., & Dzarma, D. V. (2024). Microbial Quality of Broiler Breast Meat During Periods of Cold Storage. Nigerian Journal of Animal Science and Technology (NJAST), 6(4), 29 - 35. Retrieved from http://njast.com.ng/index.php/home/article/view/287

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