Abstract
Broiler drumsticks were vacuum-packaged, flushed with carbon dioxide or nitrogen gas (stored at 4–5 C), and monitored for aerobic and anaerobic bacteria growth over 11 to 12 days. Compared with the control growth value, vacuum-packaged drumsticks had lower aerobic and anerobic growth rates, whereas carbon dioxide-flushed drumsticks had reduced aerobic growth and some reduction of the anaerobic growth rate. Flushing with nitrogen gas resulted in a reduced growth rate of aerobic bacteria but had no effect on anaerobic growth rate. Introduction of a controlled atmosphere may help prolong shelf-life of poultry.
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