Selected Raw Reddish Poultry
Food items: Dark Poultry Mince, Other Skin-off Poultry, Skin-off Chicken, Skin-off Turkey, Sliced Dark Poultry, Turkey Mince, other items
Recommended gas mix
The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here. Storage temperature Achievable shelf-life Principle spoilage organisms and mechanics Food poisoning hazards include |
Typical MAP machines Typical types of package Examples of typical MAP materials Lidding film: Bulk |
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For
selected raw, reddish poultry, the principal spoilage
mechanisms are aerobic microbial growth and oxidation
of the red pigment to its brown oxidised form.
Aerobic spoilage bacteria, particularly Pseudomonas species, are very effectively inhibited by inclusion of CO2 in MAP. High concentrations of O2 are necessary to maintain the desirable red colour of raw, reddish poultry products for a longer period.
To create the dual effect of red colour stability and microbial inhibition, a gas mixture containing 70% O2 and 30% CO2 is recommended. A gas/product ratio of 2:1 is recommended. The Achievable shelf-life of MA packed raw, reddish poultry products will depend on the species, fat content, initial microbial load, gas mixture, and temperature of storage.
Possible food poisoning risks can be minimised by maintenance of recommended chilled temperatures, good hygiene and handling practices throughout, and adequate cooking prior to consumption.
