Journal of Food Science · 1984 · 31 citations · 15 references
AgricultureMicrobiologyPoultry ScienceFood MicrobiologyFood PreservationPoultry MicrobiologyMeat PackagingMeat Shelf LifeMicrobial QualityPackaging Effects On QualityStorage Effects On QualityVacuum PackagingBroiler PackagingBroiler Shelf LifeCarbon DioxideShelf LifeShelf Life QualitySlime FormationStretch WrappingVacuum Packaging Microbiology
ABSTRACT Dry packed broilers were individually packaged by carbon dioxide flushing, vacuum packaging and conventional stretch wrapping in air. The chicken was stored in a display case at about 5°C and examined for various bacteria, odor and slime development at intervals up to 17 days. Carbon dioxide flushing resulted in longest shelf life, with vacuum packaging next, and stretch wrapping in air least desirable. CO 2 packaging also produced a unique “snugging” effect resembling vacuum packaging. Location of chicken at the top or bottom of the pack also was observed for differences in microbiological quality, but no significant differences were observed.
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Quantitation of <i>Clostridium perfringens</i> in Foods
Robert Angelotti, Herbert E. Hall, Milton J. Foter et al. · Applied Microbiology · 1962 · 183 citations · Full text
THE USE AND MEANING OF THE TERM ‘PSYCHROPHILIC’
B. P. Eddy · Journal of Applied Bacteriology · 1960 · 105 citations
Life Sciences, Biology, Microbiology +17