Abstract：The meat quality changes of three varieties of chicken (egg-lying, three-yellow and free-range) during storage
at －18 ℃ were investigated. Color parameters, total bacterial count, pH value and TVB-N (total volatile brine nitrogen) were
determined at 30-d intervals. Physicochemical indices and total bacterial count in chicken meat tended to increase at first and then
decrease with prolonged storage time. L * showed a decreasing trend, while a * was observed to increase. After 90 days of frozen
storage, the TVB-N of each meat sample was less than 20 mg/100 g, indicating second-grade freshness.
2012, Vol. 26 
