author(s)
P Sivakumar, S Sureshkumar, V Chandirasekaran, K Sivakumar, N Murali and A Irshad

abstract
Freezing is the process of extending the shelf life of broiler chicken meat. Since frozen meat is getting popular among the consumers, a study was undertaken to estimate the psychrophilic count, Streptococcal count and yeast and mould count in the frozen broiler chicken meat samples stored at -12 ºC, -18ºC, -24ºC under aerobic and vacuum packaging for one year. There is a significant difference between (P<0.01) aerobic and vacuum packed samples at different storage temperatures pertaining to psychrophilic count. From ninth month to twelfth month of storage of samples, there was decreasing trend irrespective of aerobic and vacuum packaging along with temperature of storage. Over the period of 12 months of storage had a reduction of streptococcal count in the aerobic and vacuum packed samples with the temperature of -12 °C, -18 °C and -24 °C and showed a significant difference between (P<0.01) and among the treatments up to 12 months of storage. Aerobic and vacuum packed broiler meat samples with the temperature of storage at -12 °C, -18 °C and -24 °C had a significant decrease in yeast and mould growth over the 12 months of storage period and had a significant difference between (P<0.01) and among the treatments. Hence, the storage of frozen broiler chicken meat, either aerobic or vacuum packaging at -12 °C, -18 °C and -24 °C will help reduce the above microbial counts.