Influence of packaging materials on quality of fresh poultry
作者： J. M. Debevere , J. P. Voets
DOI: 10.1080/00071667308415994
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摘要: Synopsis The deterioration of prepacked poultry in relation to the oxygen permeability packing film was studied. Bacterial growth at 4°C inhibited by using a shrinkable polyvinylchloride with approximately 500 ml/m2 24 h 1 atm but little affected when stretchable 3500 used. An advanced spoilage flora observed an unstretched and unshrunk polyethylene 100 μm thick about atm. In this case bacterial proceeded same rate as unpacked chickens. formation ammonia completely or film. However, contrast only slightly
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