Microbial Counts and Rancidity of Fresh Fryer Chickens as Affected by Packaging Materials, Storage Atmosphere, and Temperature

Thomson, James E.

doi:10.3382/ps.0491104

Cited by 11 publications

(2 citation statements)

References 8 publications

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“…Lea (1934) reported that in birds stored at 0 to -l"C., greater oxidation (as determined by peroxide oxygen) of skin fat occurred in air than in COz, but differences were not significant until one month of storage or longer. Thomson (1970) studied fryer chickens packaged in both high and low gas permeability film and stored in a COz-atmosphere or air, at -0.5 or 6.0'C. He reported that microbial counts were affected slightly by type of packaging film, but not significantly; counts were, however, significantly lower in C02-atmosphere storage than in air.…”

Section: Factors Affecting Shelf Life Of Unfrozen Poultrymentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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Section: Factors Affecting Shelf Life Of Unfrozen Poultrymentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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“…Carbon dioxide gas has also been shown to assist in control of bacteria (Ogilvy and Ayres, 1951;Thomson, 1970;and Wabeck era/., 1968). Cunningham and Mugler (1974) reported TBA values for raw deboned meat from eviscerated hens following a chill-1.…”

Section: Introductionmentioning

confidence: 97%

Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken Meat

1977

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Mechanically deboned chicken meat (MDCM) precooled to 0° C. using carbon dioxide ("CO z snow") was obtained from a commercial processor along with MDCM which had not been precooled. Samples of both control (not precooled) and precooled meat were packaged in plastic pouches with and without vacuum, frozen and held in storage for six months at -18° C. 2-Thiobarbituric Acid (TBA) analyses were run on all samples at monthly intervals. The use of "C0 2 snow" resulted in rapid increases in TBA values after one month storage, regardless of package treatment. Vacuum packaged control MDCM was the only sample in which the TBA values remained low (below 2.0) for three months. All meat samples showed high TBA values after three months storage.

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Effect of Some Preservatives on the Poultry Lipids

Farag

Hewedi

Salem

1986

Fette, Seifen, Anstrichm.

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a r a g , EM. H e w e d i, M . A . I. S a l e m and S. M . S. E I -Ta n t a w y *Some treatments were conducted for prolonging the self life of broiler meat suchas storage at twodifferent temperatures (3" Cand-180 C) withand without adding chemical preservatives (NaCI, poly-phosphate and a mixture of them). Fatty acid composition of blended skin tissue and subcutaneous carcasses lipids were qualitatively and quantitatively determined by gasliquid chromatography. The fatty acid analysis indicated that 16 : 0 and 18 : 1 were the most predominant saturated and unsaturated acids of fresh skin tissue and subcutaneous carcasses lipids. Dipping carcasses in hot water alone and with NaCI, polyphosphate or a mixture of them exhibited very littleeffect onthefattyacidpattem.Storageat 3OCled toconversionofsome long-chained and unsaturated fatty acids to medium-chained and saturated ones. Dipping carcasses in tap or hot water with or without preservatives caused quantitative changes in 16 : 0,18 : 0,18 : 1 and 18 : 2 acids. In general, the most efficient treatment towards keeping carcasses quality is storage at -180 C without adding any chemical preservatives. FETTE . SElFEN . ANSTRICHMITTEL 88. J ahrgang Nr. 8 I < J M

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Microbial Counts and Rancidity of Fresh Fryer Chickens as Affected by Packaging Materials, Storage Atmosphere, and Temperature

Cited by 11 publications

References 8 publications

A Review of Microbiological Aspects of Poultry Processing

A Review of Microbiological Aspects of Poultry Processing

Influence of “CO2 Snow” Chilling on TBA Values in Mechanically Deboned Chicken Meat

Effect of Some Preservatives on the Poultry Lipids

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