Response of microbial time temperature indicator to quality indices of chicken breast meat during storage

摘要: A prototype of lactic acid bacteria-based time temperature indicator (TTI) was applied to vacuum packed chicken breast meat. Responses the microbial TTI produced in our laboratory were measured titratable acidity (TA) during storage. The responses correlated with meat qualities over storage periods at different temperatures. relationships between coliform bacteria (CB) counts and TA almost same for all temperatures, because CB had most similar Arrhenius dependence. other quality indices also showed tendency but disagreement temperatures increased order counts, volatile basic nitrogen, aerobic mesophilic thiobarbituric reactive substance. In conclusion, found be a beneficial tool predicting changes