Sensory assessment of chicken breast fillets stored at several temperatures was performed at Laboratory of Microbiology and Biotechnology in Foods (AUA) as an attempt to evaluate samples quality. Thus, panel of 14 individuals evaluated the level of spoilage, based on samples appearance and odor.
During spoilage experiments on chicken breast fillets, at Laboratory of Microbiology and Biotechnology in Foods (AUA), multispectral image analysis and FTIR measurements were acquired. Spectral data from both instruments were utilized for the development of quality models.
Experiments studying the growth of the pathogen Salmonella spp. on chicken breast fillets as a function of storage temperature are in progress in the Laboratory of Food Microbiology and Biotechnology
(AUA). In addition, the population changes of the indigenous microflora in inoculated and non inoculated fillets with the specific pathogen is also monitored.
QAPP is a three-year research project, aimed at creating scientific knowledge, understanding of processes and providing solutions to the challenges faced by the food industry in ensuring the quality and safety of products. The vision of the QAPP project is to develop an Intelligent Framework for Quality and Safety Management of poultry based products, supported by an integrated Information and Communication Technologies (ICT) platform that incorporates methods, data and decision support tools for those active in this market.