Elevated Carbon Dioxide Atmospheres for Packaging Poultry

Baker, R. C.; Hotchkiss, Joseph H.; Qureshi, R. A.

doi:10.3382/ps.0640328

Cited by 20 publications

(7 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This was due to the microaerophilic properties of the Lactobacilli, which can tolerate the modified atmosphere more than the Pseudomonas. This appeared to confirm the findings of Baker et al (1985) that, at the initial stage, Pseudomonas comprised 90% of the total microorganisms in stored chicken. After 28 days, it comprised only 6% of the total organisms, whereas Lactobacilli increased.…”

Section: Spoilage Indicators/metabolitessupporting

confidence: 91%

Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment

Sawaya

El‐Nawawy

Al‐Zenki

et al. 1995

Journal of Food Science

View full text Add to dashboard Cite

The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf-life of broiler carcasses, under conditions simulating market storage (4 and 7°C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf-life by 6-7 days when stored at 4°C and 5-6 days at 7°C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf-life to >36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving the storage quality of poultry.

show abstract

Section: Spoilage Indicators/metabolitessupporting

confidence: 91%

Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment

Sawaya

El‐Nawawy

Al‐Zenki

et al. 1995

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…High CO 2 MAP has previously been shown to improve the shelf life of chicken carcasses (Sawaya et al . 1995a,b) and ground chicken (Baker et al . 1985).…”

Section: Resultsmentioning

confidence: 99%

Quality of Raw Chicken Breast Stored at 5c and Packaged Under Different Modified Atmospheres

Cortez‐Vega

Pizato

Prentice

2012

Journal of Food Safety

View full text Add to dashboard Cite

The objective of this study was to determine the quality of raw chicken breast store at 5C and packaged under different modified atmospheres. The samples of raw chicken breast (20 samples per treatment) were individually wrapped and packed in highdensity plastic bags. Before sealing, the air was removed automatically by an air removal system (vacuum) and then injected into different mixtures of purified natural gas. Physicochemical analysis of texture, pH, thiobarbituric acid (TBA), total volatile bases (TVB), color and microbiological analyses (mesophilic aerobic, Staphylococcus, psychrotrophic, Salmonella and Escherichia coli) were carried out. The cutting strengths and TBA of the control sample after 9 days of storage were 0.94 kgf and 0.601, respectively, there was lower browning, variation in pH, TBA and nitrogen TVB, and a lower growth of psychrotrophic, mesophilic and Staphylococcus was shown; the absence of Salmonella and Escherichia coli is noted. It can be concluded that the best treatment is C after 9 days of storage obtaining a longer shelf life of the chicken breast meat. PRACTICAL APPLICATIONSThe deterioration of foods caused by internal and external factors are responsible for considerable economic loss. Chicken breast meat is easily perishable by microorganisms depending on conditions of supply and production chain. An alternative to try to minimize the losses and increase the shelf life of this product is the use of modified atmospheres. The use of modified atmospheres in this study was effective to retard spoilage and reduce the volatile compounds in chicken breast meat, thus increasing food security without bringing risk to public health. bs_bs_banner Journal of Food Safety

show abstract

“…This technology is growing more popular because of its economies and potential to maintain quality, while extension of shelf‐life of fresh meat can be also achieved (Stanbridge and Davies 1998). The efficiency of such systems to prolong shelf‐life depends on the use of gas mixes as well as on film permeability (Baker et al . 1985; McMullen and Stiles 1991).…”

Section: Introductionmentioning

confidence: 99%

Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability

Tsigarida

Nychas

2001

J Appl Microbiol

View full text Add to dashboard Cite

Aims: To determine the combined effect of packaging ®lm and temperature on the rate and type of end-products caused by the growth of two main contrasting prevailing organisms in air and 100% CO 2 , Pseudomonas sp. and Lactobacillus sp., respectively. Methods and Results: Pseudomonas sp. and Lactobacillus sp. were inoculated individually on sterile meat ®llets. The samples were packed in air or 100% CO 2 , using a high and a low permeable ®lm, and stored at 0 and 10°C. Pseudomonas sp. grew aerobically and in 100% CO 2 using high permeable ®lm at both storage temperatures, while ®lm permeability signi®cantly affected the growth of Lactobacillus sp. only at 10°C. Enzymatic kits and HPLC and GC analysis were used to determine the chemical changes of the samples throughout storage. Pseudomonas sp. presented a greater rate of consumption of glucose and lactate than Lactobacillus sp. in samples stored aerobically or with high permeable ®lm. Propanol-1 and two unidenti®ed organic acids were present only in samples inoculated with Pseudomonas sp., while acetaldehyde, ethanol, diacetyl and acetoin were detected in samples inoculated with Lactobacillus sp. Conclusions: Since different microbial species and introduction of new packaging methods affect spoilage reactions of meat either qualitatively or quantitatively, a combination of several chemical indicators should be thoroughly investigated. Signi®cance and Impact of the Study: The present study provides information on how and when such potential indicators can be exploited for the bene®t of the industry and consumer.

show abstract

Elevated Carbon Dioxide Atmospheres for Packaging Poultry

Cited by 20 publications

References 16 publications

Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment

Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment

Quality of Raw Chicken Breast Stored at 5c and Packaged Under Different Modified Atmospheres

Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability

Contact Info

Product

Resources

About