Abstract: In order to study the effects of different temperatures on the quality characteristics of prepared chicken steak during low-temperature storage, chicken samples were stored at 4, ?2 or ?18 ℃ and evaluated for total viable count, color, water-holding capacity and texture characteristics as well as observed by scanning electron microscopy (SEM). The shelf-life of prepared chicken steak stored at ?2 ℃ was about 12 days compared to only about four days at 4 ℃. The water-holding capacity and textural properties were best maintained at ?2 ℃. Moreover, the results from SEM suggested that the microstructure was less damaged at ?2 ℃ compared to the other two storage temperatures. Although the shelf-life of frozen chicken steak was much longer (over 90 days), the water-holding capacity, texture and microstructure deteriorated faster. In contrast, storage at ?2 ℃ could prolong the shelf life while maintaining the quality characteristics of prepared chicken steak well. This study provides strong evidence that prepared meat products should be stored at ?2 ℃.

Key words: prepared chicken steak; low-temperature storage; super-chilled storage; quality characteristics; shelf-life