Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine Treatment
作者： A. A. KRAFT , K. V. REDDY , R. J. HASIAK , K. D. LIND , D. E. GALLOWAY
DOI: 10.1111/J.1365-2621.1982.TB10085.X
关键词:
摘要: Dry packed broilers were cut up or kept as whole carcasses and vacuum packaged in a high barrier low film stretch wrapped tray package. In an additional study, chicken was treated with 20 ppm chlorine chilled water dip; control had no added to the water. The poultry then previously indicated. stored display case at about 5°C examined for various bacteria odor development intervals 10 days. Vacuum packaging dry resulted significantly lower bacterial counts longer keeping time compared chicken. Longest shelf life obtained film, dip did not provide increased storage maintained state.
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