Shelf life of ground poultry meat stored under modified atmosphere

Authors: Saucier, Linda; Gendron, Christine; Gariépy, Claude
Abstract: The shelf life of ground chicken and turkey meat packaged under a modified atmosphere containing O2 and a high level of CO2 (62% CO2, 8% O2, and 30% N2; gas-1), or a gas mixture without O2 (20% CO2 and 80% N2; gas-2) was evaluated for 20 d at 1 C. Meat packaged under gas-2 maintained a higher a* value (redness) throughout the experiment and generally had a more appealing color than the meat packaged using gas-1. Microbial populations were assessed after 8, 12, and 15 d of storage. Total aerobic mesophilic counts were higher in chicken meat than in turkey throughout storage. Coliforms and Escherichia coli counts were lower in meat packaged under gas-1. After 15 d of storage at 1 C, Brochothrix thermosphacta was detected only in ground chicken meat packaged using gas-2. Meat packaged under the gas mixtures tested had similar counts for presumptive pseudomonads, Staphylococcus aureus, and lactic acid bacteria. These results indicate that an appropriate gas mixture can maintain a desirable color in ground poultry meat but offers no guarantees with respect to the microbial profile of meat.
Document Type: Article de recherche
Issue Date: 1 December 2000
Open Access Date: Restricted access
Document version: VoR
This document was published in: Poultry Science, Vol. 79 (12), 1851–1856 (2000)
Poultry Science Association
Alternative version: 10.1093/ps/79.12.1851
Collection:Articles publiés dans des revues avec comité de lecture

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