Shelf Life Of Poultry Research Articles

Meat and fish packaging and its impact on the shelf life – a review

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

The effect of treatment with buffered lactic acid on microbial decontamination and on shelf life of poultry

The use of buffered lactic acid systems compared with unbuffered lactic acid solutions enhances the decontaminating effect and increases shelf life of chicken legs. A reduction of about 2 pH units of the chicken skin is obtained by treatment with 10% lactic acid buffer. The buffer keeps the pH of the skin lower than that of untreated legs. Legs treated with 10% lactic acid buffer have a shelf life of 12 days at 6°C, which means an increase of 6 days compared with the shelf life of untreated legs.

Influence of Controlled Atmospheric Composition and Hypobaric Storage on Salmonella Sp. With Application to the Extension of the Shelf Life of Poultry

Influence of Controlled Atmospheric Composition and Hypobaric Storage on Salmonella Sp. With Application to the Extension of the Shelf Life of Poultry

Inactivation of Salmonella in Poultry with Gamma Radiation ,

INTRODUCTIONSALMONELLOSIS has been on the increase in this country within the past decade, and it is well established that there is a high rate of contamination of poultry with Salmonella (Galton et al., 1955; Sadler et al., 1961; Wilson et al., 1961). It has been demonstrated that the shelf life of poultry at refrigerator temperatures above freezing can be extended by treatment with ionizing radiation (Proctor et al., 1956; McGill et al., 1959; Coleby et al., 1960). It is expected that this treatment would also inactivate salmonellae present on the poultry but to what extent cannot be predicted since it is well established that various conditions of the environment during and after irradiation influence the radiation sensitivity of bacteria.The purpose of this investigation was to study the effect of various environmental factors on the radiation inactivation of Salmonella in poultry so that for any particular irradiation process for…