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Augmentation de la durée de conservation de la viande de volaille grâce à la décontamination par traitement acide et à l'entreposage sous atmosphère modifiée.

Increasing the shelf life of poultry meat using acid decontamination and modified atmosphere packaging.

Auteurs : ZEITOUN A., DEVLIEGHERE F., DEBEVERE J.

Résumé

The use of decontamination agents should only be included in poultry processing to supplement, not to replace GMPs along the slaughter line. Such a terminal treatment should reduce, or even eliminate, pathogens and also further extend the keeping quality (Smulders, 1995). Acid decontamination has to be applied before chilling because the bacteria are less firmly attached before than after chilling. Storage of poultry under modified atmosphere conditions will extend shelf life by inhibition of mainly Gram negative bacteria which are generally responsible for proteolytic, psychrophilic spoilage of raw poultry. Consequently, a slower growing microflora will develop which is entirely different from those associated with Pseudomonas spp.

Détails

  • Titre original : Increasing the shelf life of poultry meat using acid decontamination and modified atmosphere packaging.
  • Identifiant de la fiche : 2000-3089
  • Langues : Anglais
  • Source : Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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