The main objective of this study was to assess the effect of brine curing and traditional salting processes on the microbiological quality of chicken carcasses. The total plate count of bacteria and count of psychrotrophic bacteria were determined for the purposes of the investigations. The microbiological analyses were conducted as soon as the technological processes were completed, and also after the 2-, 4-, and 6 -day storage of meat at 4°C. On the basis of the results obtained it was stated that the traditional salting process of chicken carcasses and their storing during a maximum 4-day period inhibited the growth of psychrotrophic bacteria in them. However, the brine cure performed on the chicken carcasses did not significantly influence the meat quality and durability/stability if compared with the non-salted chicken meat. Furthermore, the traditionally salted poultry meat showed a reduced psychrotrophic bacteria count on the 4th day of its storing if compared with the non-salted and brine cured poultry meat. Thus, the conclusion is that the traditional salting of chicken carcasses inhibits the growth of microorganisms if the poultry meat is stored from 0 to 4 days at 4°C, comparing to non-salted and brine cured carcasses of chicken. The investigations performed proved no significant impact of brine cure on the microbiological quality of chicken meat comparing to non- salted chicken samples.
chicken meat, brine cure, microbiological quality