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MICROBIOLOGICAL QUALITY OF VACUUM PACKAGED POULTRY WITH OR WITHOUT CHLORINE TREATMENT.

Author(s) : KRAFT A. A.

Type of article: Article

Summary

BROILERS WERE CUT UP OR KEPT AS WHOLE CARCASSES AND VACUUM PACKAGED IN A HIGH BARRIER OR LOW BARRIER FILM OR STRETCH WRAPPED IN A TRAY PACKAGE. OTHER CHICKEN WAS TREATED WITH 20 PPM CHLORINE IN A CHILLED WATER DIP; CONTROL CHICKEN HAD NO CHLORINE ADDED TO THE WATER. THE CHICKEN WAS STORED IN A DISPLAY CASE AT ABOUT 278 K (5 DEG C) AND EXAMINED FOR VARIOUS BACTERIA AND ODOUR DEVELOPMENT AT INTERVALS UP TO 10 DAYS. VACUUM PACKAGING DRY PACKED BROILERS RESULTED IN SIGNIFICANTLY LOWER BACTERIAL COUNTS AND LONGER KEEPING TIME COMPARED WITH STRETCH WRAPPED CHICKEN. LONGEST SHELF LIFE WAS OBTAINED WITH A HIGH BARRIER FILM. CHLORINE AS A DIP DID NOT PROVIDE INCREASED STORAGE LIFE.

Details

  • Original title: MICROBIOLOGICAL QUALITY OF VACUUM PACKAGED POULTRY WITH OR WITHOUT CHLORINE TREATMENT.
  • Record ID : 1982-1997
  • Languages: English
  • Publication date: 1982/03
  • Source: Source: J. Food Sci.
    vol. 47; n. 2; 380-385; 5 fig.; 4 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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