The spoilage flora and shelf‐life of duck carcasses stored at 2 or ‐ 1°c in oxygen‐permeable or oxygen‐impermeable film

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Abstract
A comparison was made of oven-ready duck carcasses stored at 2 or -1.degree. C and wrapped in a low-density O2-permeable polyethylene film or a heat-shrunk O2-impermeable film. At spoilage the main organisms at 2 and -1.degree. C on the carcasses wrapped in the oxygen-permeable film were pseudomonads, producing unacceptable off odors when air numbers were > 108/cm2. This occurred in about 10 days at 2.degree. C but in about 19 days at -1.degree. C. The effect of wrapping in the heat-shrunk O2-impermeable film was to delay or inhibit the growth of pseudomonads and extend the shelf-life by more than 50% at either temperature. The predominant organisms isolated from the spoiling carcasses were atypical lactobacilli and enterobacteria. Sensory assessment of the carcasses stored at -1.degree. C by a trained panel indicated that, although less obvious off odors were produced by the microorganisms growing on the carcasses wrapped in the impermeable film, differences were detected at 33 days when the numbers of bacteria reached about 107/cm2 while at 41 days the meat was described as rancid.
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