Influence of packaging materials on quality of fresh poultry

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Abstract
The deterioration of prepacked poultry in relation to the oxygen permeability of the packing film was studied. Bacterial growth at 4°C was inhibited by using a shrinkable polyvinylchloride film with a permeability to oxygen of approximately 500 ml/m2 24 h 1 atm but was little affected when a stretchable polyvinylchloride film with a permeability of approximately 3500 ml/m2 24 h 1 atm was used. An advanced spoilage flora was observed with an unstretched and unshrunk polyethylene film 100 μm thick and with an oxygen permeability of about 500 ml/m2 24 h 1 atm. In this case the bacterial growth proceeded at the same rate as in unpacked chickens. The formation of ammonia was completely inhibited by using stretchable or shrinkable polyvinylchloride film. However, in contrast the formation of ammonia was only slightly inhibited when polyethylene film was used.