Abstract
Broiler chicken carcasses were packaged under vacuum in film of low oxygen transmission rate, or under CO 2 in gas-impermeable aluminum foil laminate. The packaged carcasses were stored at +3 or −1.5°C. The initial flora was dominated by enterobacteria. Vacuum-packaged carcasses developed microbial populations in which enterobacteria continued to predominate, and were spoiled by persistent putrid odours after 2 weeks storage at 3°C or 3 weeks storage at −1.5°C. Growith of enterobacteria was inhibited on carcasses packaged under CO 2, the microflora that developed being dominated by lactobacilli. However, slow growth of the enterobacteria eventually resumed, and putrid spoilage was apparent after 7 weeks storage at 3°C or 14 weeks storage at −1.5°C.
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