Modified Atmosphere Packaging of Raw Poultry and Game

Extending the shelf-life of raw poultry and game bird products

Poultry and game bird is very susceptible to bacterial spoilage, evaporation loss, off-odor, discoloration, and biochemical deterioration. Sterile poultry tissue quickly becomes contaminated during the evisceration process.

The spoilage of raw poultry and game birds is mainly caused by microbial growth, particularly the growth of Pseudomonas species and Achromobacter species. These aerobic spoilage bacteria are very effectively inhibited by the inclusion of CO2 in MAP modified atmosphere packaging.
Levels of CO2 in excess of 20% are required to significantly extend the shelf-life of raw poultry and game birds. For retail MAP packs of raw poultry and game, the proportion of CO2 in the gas mixture should not be higher than 35% since pack collapse and excessive drip may be induced. The gas/product ratio should be increased if higher levels of CO2 are used. Where package collapse is not an issue (e.g. bulk or master bags), 100% CO2 is recommended. In retail MAP packs, a mixture of 30% CO2, 70% N2 is often recommended, nitrogen is used as an inert filler gas.

The achievable shelf-life of MAP-packed raw poultry and game birds will depend on the species, fat content, initial microbial load, gas mixture, and temperature of storage. Possible food poisoning risks can be minimized by the maintenance of recommended chilled temperatures, good hygiene and handling practices throughout, and adequate cooking prior to consumption.

General Information for Modified Atmosphere Packaging of Raw Poultry and Game Birds

Selected raw reddish poultry

For selected raw, reddish poultry, the principal spoilage mechanisms are aerobic microbial growth and oxidation of the red pigment to its brown oxidized form.
Aerobic spoilage bacteria, particularly Pseudomonas species, are very effectively inhibited by the inclusion of CO2 in MAP. High concentrations of O2 are necessary to maintain the desirable red color 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 MAP 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 minimized by the maintenance of recommended chilled temperatures, good hygiene and handling practices throughout, and adequate cooking prior to consumption.

General Information for Modified Atmosphere Packaging of Selected Raw Reddish Poultry