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

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 physicochemical quality of frozen broiler chicken meat samples stored at -12 ºC, -18 ºC, -24 ºC under aerobic and vacuum packaging for one year. The overall mean value of aerobic and vacuum-packed frozen chicken meat samples stored under three different storage (-12 °C, -18°C and -24 °C) conditions decreased significantly (P<0.01) to 5.61±0.03 as compared to day zero. The overall temperature (-12 °C, -18 °C and -24 °C) storage mean pH values are 5.66± 0.01 for -12°C, 5.63± 0.01 for -18°C and 5.60± 0.01 for -24°C and showed a significant difference (P<0.01) among the frozen broiler meat samples. the overall temperature (-12 °C, -18 °C and -24 °C) storage mean pH values are 5.66± 0.01 for -12 °C, 5.63± 0.01 for -18 °C and 5.60± 0.01 for -24 °C and showed a significant difference (P<0.01) among the frozen broiler meat samples.