Storage stability of chicken as affected by map and lactic acid treatment

The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf-life of broiler carcasses, under conditions simulating market storage (4 and 7 degrees C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf-life by 6-7 days when stored...

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Veröffentlicht in:	Journal of food science 1995-05, Vol.60 (3), p.611-614
Hauptverfasser:	Sawaya, W.N. (Kuwait Institute for Scientific Research, Safat, Kuwait.), Elnawawy, A.S, Al-Zenki, S, Al-Otaibi, J, Al-Omirah, H, Al-Amiri, H
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE LACTIQUE ACIDO LACTICO ALMACENAMIENTO EN ATMOSF CONTROL APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences CARNE DE POLLO Food industries Food packaging Food preservation Fundamental and applied biological sciences. Psychology Meat and meat product industries microbes Poultry shelf life STOCKAGE EN ATMOSPHERE CONTROLEE storage stability VIANDE DE POULET
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Zusammenfassung:	The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf-life of broiler carcasses, under conditions simulating market storage (4 and 7 degrees C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf-life by 6-7 days when stored at 4 degrees C and 5-6 days at 7 degrees C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf-life to 36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving the storage quality of poultry
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1995.tb09839.x