Abstract
ABSTRACT The effects of vacuum‐packaging on the shelf‐life of eviscerated broiler carcasses, under conditions simulating market storage (4, 7 and 9C) in the State of Kuwait were studied. Vacuum‐packaging increased the shelf‐life of the carcasses by 7–8, 6 and 4 days beyond that of the conventionally‐packaged carcasses, when stored at 4, 7 and 9C, respectively. The growth of the Enterobacteriaceae was lowest in carcasses stored at 4C, irrespective of the packaging type. Of the Enterobacteriaceae, the coliforms were the predominant microorganisms (∼ 80%), whereas Salmonella accounted for up to 15%. Lactobacillus were the predominant spoilage microorganisms in the vacuum‐packaged carcasses, whereas Pseudomonas predominated in the conventionally‐packaged ones. Vacuum‐packaging can be recommended for improvement of the keeping quality of eviscerated broiler carcasses, but it should also be associated with strict procedures for controlling the handling and storage temperatures throughout the overall distribution system.
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