Abstract
ABSTRACTBulk vacuum‐gas packs of broilers were examined microbiologically and organoleptically in tests to determine effects of storage temperature, film permeability, carbon dioxide level and vacuum level on acceptability and shelf‐life of fresh‐processed poultry. Total aerobic bacterial counts and off‐odor development were determined after 5–18 days of storage in bulk packs and again after 2–7 more days of storage in a retail case. Significantly lower microbial counts and extended shelf‐life were found when storage was at 2°C instead of 5°C, after 12 days storage when low permeable packaging film was used instead of high permeable film and after 15 days of storage when 65% CO2 was used instead of 20% CO2. No significant difference in microbial counts was found when a pinhole was made to simulate leaking or torn bulk packs. Gram stains of bacteria from total plate counts and type of off‐odor observed indicate spoilage of vacuum‐gas packaged broilers was caused by different bacteria than spoilage of ice‐packed broilers.
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