Types of bacteria and shelf-life of evacuated carbon dioxide-injected and ice-packed broilers
1979
Bailey, J.S. | Reagan, J.O. | Carpenter, J.A. | Schuler, G.A. | Thomson, J.E.
Extract: Broiler carcasses were packed in low-permeability film bags that were evacuated, injected with CO(sub2), then held at 2 degrees C. Broilers were examined microbiologically and for off-odor. Vacuum level did not significantly affect bacterial counts. Broilers stored in 65 percent CO(sub2) had a 1-day longer shelf-life than those held in 20 percent CO(sub2) and about a 50 day longer shelf-life than ice-packed broilers. Spoiled carcasses from either 20 or 65 percent CO(sub2) packages had an acid-sour off-odor. More than 90 percent of the bacteria present were Lactobacillus. Ice-packed broilers had the typical putrid off-odor at spoilage. More than 95 percent of the bacteria were non-pigmented Pseudomonas.
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