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THE INFLUENCE OF A CO2 ATMOSPHERE ON THE SHELF LIFE OF FRESH POULTRY.

[In German. / En allemand.]

Author(s) : BOHNSACK U., KNIPPEL G., HÖPKE H. U.

Type of article: Article

Summary

CHICKENS READY TO COOK WERE PACKED CONVENTIONALLY AND IN A CO2 ATMOSPHERE AND STORED AT 277 K (4 DEG C). PACKAGING IN A PURE CO2 ATMOSPHERE CAN EXTEND DISTRIBUTION TIMES FOR FRESH POULTRY. THE USE OF THE CO2 PACKAGING IN THE RETAIL TRADE WITHOUT FIRST MAKING THE SITUATION CLEAR TO THE CONSUMER IS ONLY POSSIBLE HOWEVER TO A LIMITED EXTENT BECAUSE OF THE COLOUR CRITERIA ESTABLISHED AT SENSORY ASSESSMENT. A PALE COLOUR IMPRESSION DEVELOPS IN THE OXYGEN-REDUCED MILIEU OF THESE PACKS DUE TO DEOXYGENATION PROCESSES AND THIS IS NOT ENCOURAGING TO SALES. THE CO2 PACKAGING CAN HOWEVER BE USED WITHOUT LIMIT FOR TRANSPORT. THE COLOUR CHANGES ARE MOST-LY REVERSIBLE ONCE THE POULTRY HAS BEEN REMOVED FROM THE CO2 PACK.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-0663
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 9
  • Publication date: 1987/09
  • Document available for consultation in the library of the IIR headquarters only.

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