The objective of this study was to evaluate the microbiological safety of chicken carcass meat after it has been thawed in brine and in air. Total count of bacteria (TCB) and count of psychrotrophic bacteria were determined in the chicken carcass meat just after it has been thawed in brine and in air, as well as on the 2nd. 4th, and 6th day of storing it at a temperature of 4°C. It was stated that the brine thawing did not significantly affect the microbiological safety of chicken carcass meat compared to samples thawed in air. A Conline´s predictive model was applied to illustrate the growth of microorganisms in thawed meat during its storage. On the basis of the results of microbiological analysis (OLD), the shelf life of chicken carcass meat thawed using the two thawing methods was assessed (averagely as 3-4 days). It was also stated that the microbiological status of chicken meat after thawing in brine and in air did not statistically significantly differ. Thus, the method of brine thawing did not significantly affect the microbiological safety of chicken carcass meat compared to meat of carcasses thawed in air.
chicken meat, microbiological safety, brine thawing, thawing in air