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  • Title: Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods.
    Author: Jiménez SM, Salsi MS, Tiburzi MC, Rafaghelli RC, Tessi MA, Coutaz VR.
    Journal: J Appl Microbiol; 1997 Nov; 83(5):613-8. PubMed ID: 9418022.
    Abstract:
    Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14 and 21 days of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and overall aspect. As expected, pseudomonads grew well in air or under vacuum, but growth was suppressed in both types of modified atmosphere packaging (MAP). However, growth of lactobacilli, Enterobacteriaceae and Brochothrix thermosphacta was not inhibited in MAPs. Modified atmosphere packaging (ii) extended shelf-life up to 21 days compared to 5 days for air-packed samples.
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