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Shelf-life of eviscerated broiler carcasses as affected by vacuum packaging and potassium sorbate.

Author(s) : SAWAYA W. N., ABU-RUWAIDA A. S., BAROON Z. H., KHALAFAWI M. S., MURAD M.

Type of article: Article

Summary

Packaging chicken carcasses under vacuum and pretreating with potassium sorbate, under vacuum without pretreating with potassium sorbate or under air atmosphere after pretreating with potassium sorbate, as compared with conventional packaging under air atmosphere (control), showed that the spoilage bacterial counts during storage at 4 deg C exceeded the upper limit of log 7.2 CFU/milliliter for the control by 25-26, 14-15 and 13-14 days after processing, and at 7 deg C by 16, 11 and 10-11 days respectively. These data indicate that a combination of vacuum packaging and sorbate dip can extend the shelf-life of poultry carcasses over those conventionally-packaged by an extra 18-19, 6-7 and 7-8 days at 4 deg C, and 9, 4 and 3-4 days at 7 deg C.

Details

  • Original title: Shelf-life of eviscerated broiler carcasses as affected by vacuum packaging and potassium sorbate.
  • Record ID : 1994-2384
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 6
  • Publication date: 1993

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