DRY ICE IN VARIOUS SHIPPING BOXES FOR CHILLED POULTRY: EFFECT ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY

Abstract

SUMMARY– Comparisons were made of dry ice and weter ice in shipping boxes for chilled chickens. Three types of boxes were tested: wax‐resin‐coated corrugated fiberboard, expanded polystyrene foam, and wirebound wood‐veneer. Microbial counts, CO2 concentration, and off‐odor development were determined. Microbial counts on poultry stored at 0.5°C for up to 9 days were not significantly different as a function of box type or coolant. Counts on poultry stored at 4.4°C were significantly greater at 9 days on poultry stored in fiberboard boxes with dry ice than on poultry with water ice in fiberboard boxes or polystyrene boxes with dry ice; at 3 and 6 days there were no significant differences. At 5.2°C, counts were significantly smaller in polystyrene boxes with dry ice than in either wirebound boxes with water ice or fiberboard boxes with dry ice. An off‐odor not characteristic of spoilage odor could develop in CO2 atmosphere storage earlier than spoilage odor in an air atmosphere if storage temperature was low (0.5°C). At higher temperature (5.2°C), spoilage odor in air occurred earlier than Co2‐related off‐odor in Co2 atmosphere.