FROZEN STORAGE OF POULTRY: IV. FURTHER OBSERVATIONS ON SURFACE DRYING AND PEROXIDE OXYGEN FORMATION

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Abstract
A package constructed from moisture resistant material, capable of being ventilated during chilled storage, and sealed to prevent surface drying during frozen storage, is described. Results are presented to demonstrate the ability of this package to maintain the desired humidity conditions. Jacketing a room to separate the cooling coils from the space occupied by the product does not prevent surface drying of boxed goods, presumably because of the absorption of moisture by the boxes. Delays between slaughter and freezing accelerate the development of rancidity in the fat of poultry during subsequent frozen storage, as indicated by the formation of peroxide oxygen. The free fatty acid content is not seriously affected unless the conditions prior to freezing enhance microbial development.

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