Shelf life of ground poultry meat stored under modified atmosphere

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* val...

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Bibliographic Details
Published in:Poultry science 2000-12, Vol.79 (12), p.1851-1856
Main Authors: Saucier, L, Gendron, C, Gariépy, C
Format: Article
Language:English
Subjects:
Animals
Atmosphere
Bacteria, Aerobic
Carbon Dioxide - analysis
Chickens - microbiology
Colony Count, Microbial
Escherichia coli
Food Microbiology
Food Preservation
Hydrogen-Ion Concentration
Lipids - analysis
Myoglobin - analysis
Nitrogen - analysis
Oxygen - analysis
Poultry Products - analysis
Poultry Products - microbiology
Proteins - analysis
Staphylococcus aureus
Time Factors
Turkeys - microbiology
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Summary: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.
ISSN:0032-5791
DOI:10.1093/ps/79.12.1851