Effect of different curing processing on quality of chicken breast meat.

Objective In order to select suitable production,safety and efficient meat curing process for enterprise.Methods Three methods of curing atmospheric pressure technology were used on chicken breast meat respectively,such as high pressure(150 MPa),vacuum technology(-86 kPa) and normal pressure.Then the relevant quality indexes of chicken breast under these three curing processing were compared.Results By vacuum curing(-86 kPa),chicken breast water retention,volatile base nitrogen,peroxide value,the salt soluble protein and the content of nitrite indicators were optimal compared to those of the other groups.Conclusion Vacuum curing technology improved curing efficiency and the quality of curing food relative to normal pressure.Its also more safety,more convenient than high-pressure curing technology.