Physicochemical Properties and Freshness of Spent Hen`s Meat under Frozen or Refrigeration Conditions after Thawing

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen`s meat, After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage, All parts of the spent hen`s meats were thawed at 4 d intervals up to 3 times (2, 6, and 10d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the 1st analysis, frozen - breast, 12h at the 2nd analysis; leg, 24 h at the 1st analysis; wing, 12 h at the 1st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p