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EFFECT OF CARBON DIOXIDE FLUSHING AND PACKAGING METHODS ON THE MICROBIOLOGY OF PACKAGED CHICKEN.

Author(s) : THOMAS Y. O.

Type of article: Article

Summary

DRY PACKED BROILERS WERE INDIVIDUALLY PACKAGED BY CARBON DIOXIDE FLUSHING, VACUUM PACKAGING AND CONVENTIONAL STRETCH WRAPPING IN AIR. THE CHICKEN WAS STORED IN A DISPLAY CASE AT ABOUT 278 K (5 DEG C) AND EXAMINED AT INTERVALS UP TO 17 DAYS. CARBON DIOXIDE FLUSHING RESULTED IN LONGEST SHELF LIFE, WITH VACUUM PACKAGING NEXT, AND STRETCH WRAPPING IN AIR LEAST DESIRABLE. CO2 PACKAGING ALSO PRODUCED A UNIQUE < SNUGGING > EFFECT RESEMBLING VACUUM PACKAGING. LOCATION OF CHICKEN AT THE TOP OR BOTTOM OF THE PACK ALSO WAS OBSERVED FOR DIFFERENCES IN MICROBIOLOGICAL QUALITY, BUT NO SIGNIFICANT DIFFERENCES WERE OBSERVED.

Details

  • Original title: EFFECT OF CARBON DIOXIDE FLUSHING AND PACKAGING METHODS ON THE MICROBIOLOGY OF PACKAGED CHICKEN.
  • Record ID : 1985-1569
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 5; 1984.09-10; 1367-1371; 5 fig.; 3 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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