Carbon Dioxide Preservation of Fresh Poultry

Abstract

THE use of carbon dioxide as a preservative for fresh poultry was advocated as early as 1934. Smith (1934) flowed carbon dioxide into an airtight room containing non-eviscerated birds and found that at least 70% carbon dioxide was needed to hold down bacterial counts for four months at a temperature of 30°F. Smith concluded that better results were obtained in air, because evidence of green decomposition appeared on birds in carbon dioxide after eight weeks. Lea (1934) concluded that although carbon dioxide practically eliminated mold and bacterial spoilage on chickens held at 0°C., autolysis of the tissues by enzymes prevented any great extension of storage life. Eviscerated poultry held in atmospheres containing more than 20% carbon dioxide lost its bloom and had yellow skin according to Ogilvy and Ayres (1951). Storage life under atmospheric conditions, at 32°F., was 15 days. The storage period was extended to 25 days when 10% . . .