Abstract
CARBON dioxide has proved to be beneficial in extending shelf life of chilled poultry. Ogilvy and Ayres (1951) found improved storage life of chicken in up to 25 percent CO2. Wabeck et al. (1968) found that growth of psychrophiles on chicken was inhibited by 10 or 20 percent CO2, but coliforms remained relatively stable. Commercial systems utilizing dry ice as a source of CO2 in shipping boxes were described for unpackaged chicken by Lemmons (1966) and for prepackaged chicken by Burkhart (1966).Effect of packaging material on microbiological condition of chilled unfrozen chicken meat has been studied. Spencer et al. (1956) found that birds packaged in evacuated heat shrinkable polyethylene and polyvinylidene film had longer shelf-life than those in standard cellophane or polyethylene. Wells et al. (1958), using “days to spoilage” as the criterion for shelf-life, found that packaging with either unevacuated cellophane or unevacuated vinylidene chloride copolymer films resulted…
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