Effect of probiotic (Lacto-Sacc) feeding, packaging methods and seasons onthe microbial and organoleptic qualities of chicken meat balls during refrigerated storage

The quality of the cooked chicken meat balls prepared from Lacto-Sacc fed b roilers was examined during refrigerated storage. It was observed that the total viable counts (TVC) of the meat balls were significantly (P less than or equal to 0.001) lower in Lacto-Sacc fed broilers in winter season and a luminium foils + polyethylene (AP) packed samples as compared to their coun terparts. There was a significant linear increase in TVC from 6 days to the end of the storage period (18 days). Based on the results of the TVC (less than log 5/g), the meat balls from both control and experimental groups we re acceptable upto 15 days, The scores for the sensory attributes of the me at balls viz., appearance, texture, juiciness and overall acceptability wer e significantly (P less than or equal to 0.001) higher and those for flavou r were lower in the Lacto-Sacc fed group, AP samples showed significantly ( P less than or equal to 0.05) higher scores for all the organoleptic charac ters when compared to polythylene-packed samples. On the basis of organolep tic scores, the meat balls from different groups were acceptable till 14 da ys.