MICROBIOLOGICAL AND PHYSICOCHEMICAL EVALUATION OF CHICKEN CUTS SUBMITTED TO PERACETIC ACID APPLICATION DURING THE SLAUGHTER

Large-scale poultry slaughter is a highly automated process, which makes cross-contamination possible during the process due to failures in the cleaning and maintenance of automatic equipment, line speed, among other control parameters. To this end, using organic acids to decontaminate poultry meat is a unique strategy for reducing foodborne illnesses. Given the above, this work investigated the application of peracetic acid (PAA) in chicken breast and thigh cuts, to (a) evaluate the effectiveness of PAA as an antimicrobial against Enterobacteriaceae and Aerobic Mesophilic Count (b) evaluate the impact of PAA on the color, texture and cooking loss of skinless chicken breast and chicken thighs with skin. Through the Central Composite Rotational Design (CCRD) with 11 trials and 3 replicates of the central point, the best conditions variable's concentration and time of application of PAA in the cuts were determined. In cuts treated with 1500 PAA solution, a reduction of 2.90 for Enterobacteriaceae in chicken breast was possible with conditions in the central point region and a reduction of 3.65 for Enterobacteriaceae in chicken thigh, when concentrations above 1800 ppm were applied. Peracetic acid (PAA) did not influence the physicochemical characteristics of chicken meat, since it did not change the appearance of fresh meat evaluated by objective analyses (color, texture, and cooking loss), which could impact consumer preference and acceptability.