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

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

Type of article: Article

Summary

THE INVESTIGATIONS WERE TO FIND OUT TO WHAT EXTENT CO2 PROTECTIVE GAS PACKAGING IS ABLE TO EXTEND THESHELF LIFE OF FRESH POULTRY. IT WAS ALSO TO DETERMINE WHETHER PACKAGING OF THIS KIND CAN BE USED IN THE RETAIL TRADE. READY-TO-COOK HALF CHICKENS WERE PACKED CONVENTIONALLY AND IN A CO2 ATMOSPHERE AND STORED AT 277 K (4 DEG C). THE RESULTS WERE AS FOLLOWS: PACKAGING IN A PURE CO2 ATMOSPHERE CAN EXTEND DISTRIBUTION TIMES FOR FRESH POULTRY. CO2 PACKAGING IN THE RETAIL TRADE IS ONLY POSSIBLE TO A LIMITED EXTEND BECAUSE OF THE COLOUR CRITERIA ESTABLISHED AT SENSORY ASSN POULTRY DEVELOPS A PALE COLOUR IN AN OXYGEN-REDUCED MILIEU DUE TO DEOXYGENATION. THE CO2 PACKAGING CAN HOWEVER BE USED WITHOUT LIMIT FOR TRANSPORT PACKS TO LENGTHEN SHELF LIFE.

Details

  • Original title: THE INFLUENCE OF A CO2 ATMOSPHERE ON THE SHELF LIFE OF FRESH POULTRY.
  • Record ID : 1989-1425
  • Languages: English
  • Source: Fleischwirtschaft - vol. 68 - n. 12
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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