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MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 2. EFFECT OF PACKAGING ON MICROBIAL ASSOCIATION OF POULTRY CARCASSES.

Author(s) : STUDER P.

Type of article: Article

Summary

TO STUDY THE INFLUENCE OF PACKAGING ON THE DEVELOPMENT OF THE SPOILAGE FLORA, POULTRY CARCASSES WERE STORED AT 277 K (4 DEG C): 1. IN A GAS-TIGHT POLYETHYLENE BAG ; 2. WITHOUT ANY PACKING ; AND 3. IN A POLYETHYLENE BAG WHICH WAS OPENED AND CLOSED SEVERAL TIMES, FOR SAMPLING. THERE WERE NO SIGNIFICANT DIFFERENCES IN THE GROWTH OF THE BACTERIA BETWEEN THE UNPACKAGED POULTRY AND THOSE WHERE THE PACKAGE WAS OPENED SEVERAL TIMES. IN THE GAS-TIGHT PACKAGETHE BACTERIA GREW MORE SLOWLY. THE PSEUDOMONADS GREW EQUALLY FAST IN ALL THREE SERIES OF STORAGE DURING THE FIRST 8 DAYS. AFTERWARDS THEIR GROWTH DIMINISHED WHILE FACULTATIVE ANAEROBES GAINED DOMINANCE. THE SHELF LIFE OF THE TIGHTLY PACKAGED POULTRY WAS PROLONGED BY ABOUT 30%.

Details

  • Original title: MICROBIAL SPOILAGE OF REFRIGERATED FRESH BROILERS. 2. EFFECT OF PACKAGING ON MICROBIAL ASSOCIATION OF POULTRY CARCASSES.
  • Record ID : 1989-1428
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 4
  • Publication date: 1988

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