ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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. CO2 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb14992.x
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