Aspects of the microbiology of vacuum‐ and gas‐packaged chicken, including pre‐treatments with lactic acid and potassium sorbate

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Abstract
Vacuum packaging and gas packaging (CO2:N2; 1:9 or 2:8) gave useful extensions to the shelf‐lives of both breast and leg and thigh portions of chicken. Extension of shelf‐life was more marked at 1 °C than at 4 to 5 °C and with breast portions rather than leg and thigh portions. Psychrotrophic Enterobacteriaceae were more likely to be a problem at the higher storage temperature on breast portions and Alteromonas putrefaciens on leg and thigh portions. Lactic acid and potassium sorbate pre‐treatments were of value in controlling multiplication of Alt. putrefaciens on leg and thigh portions.