title: The storage life of chicken carcasses packaged under carbon dioxide.
abstract: Broiler chicken carcasses were packaged under vacuum in film of low oxygen transmission rate, or under CO2 in gas-impermeable aluminum foil laminate. The packaged carcasses were stored at +3 or -1.5 degrees C. The initial flora was dominated by enterobacteria. Vacuum-packaged carcasses developed microbial populations in which enterobacteria continued to predominate, and were spoiled by persistent putrid odours after 2 weeks storage at 3 degrees C or 3 weeks storage at -1.5 degrees C. Growth of enterobacteria was inhibited on carcasses packaged under CO2, the microflora that developed being dominated by lactobacilli. However, slow growth of the enterobacteria eventually resumed, and putrid spoilage was apparent after 7 weeks storage at 3 degrees C or 14 weeks storage at -1.5 degrees C.
authors: Meat Industry Research Institute of New Zealand, Hamilton.
authors: C O
authors: CO
authors: Gill
authors: J C
authors: JC
authors: Harrison
authors: N
authors: N
authors: Penney
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002245:Carbon Dioxide; D002645:Chickens; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D009812:Odorants; D013649:Taste; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide