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Page No. : 99-102

ABSTRACT

Quality of quail breast meat samples were analyzed during frozen storage (-18±2˚C) of 60 days period. Six weeks old broiler quails were slaughtered dressed hygienically and breast meat samples were collected. Quail breast meat samples were cut into small pieces and packed in low density polyethylene pouches taking optimum care to avoid contamination and stored at -18 ± 2°C for 60 days. These stored samples were evaluated for physical properties and microbiological quality after thawing at 4 ± 1˚C for 12 h at an interval of 15, 30, 45 and60 days. During the study, drip loss increased, while the ERV decreased with advancement of the storage period. Similarly standard plate count, E. coli, Staphylococcal count and psychrophilic count decreased with progress of frozen storage period. All of the meat samples were found negative for Salmonella spp. It is concluded from the study that quail meat can be safely stored in frozen state for 60 days without any deterioration.

Keywords: Frozen storage, microbial quality, physical characteristics, quail breast meat