Stabilization of raw chicken of fals by organic acidulants

The effects of incorporation of three organic acids viz. acetic, fonnic and propionic acid each at 2 or 4% (w/v) levels in the ground broiler of Ials (excluding feathers) on their storage stability at ambient temperature (20±2°C) were evaluated. Changes in pH, microbial quality, appearance and odour of offals sluny were assessed periodically during storage. Results revealed that the acidification of of fals with 2% fonnic acid or 4% acetic acid or 4% propionic acid was highly effective in stabilizing the of fals upto 10 days of ambient storage as indicated by lower pH (4.7–4.9) higher appearance and odour scores and lower bacterial counts (log 3.8–4.2/g) than lower level (2%) of acetic or propionic acid treatment. Colifonns (log 1.0/g) as well as yeast and moulds (log 1.3–1.6/g) counts also remained fairly low, regardless of treatments. Acidulation of offals eliminated staphylococci, except 2% acetic acid treatment in which a few staphylococci were detected. These results suggested that broiler processing wastes could be effectively preserved upto 10 days at ambient temperature by treating with 2% formic acid or 4% acetic acid or 4% propionic acid for accumulating the of fals in bulk for further processing in animal feed or pet food.