STORAGE OF POULTRY MEAT UNDER MODIFIED ATMOSPHERES OR VACUUM PACKS - POSSIBLE ROLE OF MICROBIAL METABOLITES AS INDICATOR OF SPOILAGE

The effect of carbon dioxide (100%), nitrogen (100%), carbon dioxide/o xygen (20% : 80%) or vacuum pack at 3 and 10 degrees C was studied on the microbial flora, in skinless poultry breast fillets or thigh meat. Lactic acid bacteria and Brochothrix thermosphacta were the predomina nt organisms in samples stored in vacuum packs, carbon dioxide and nit rogen. Pseudomonads grew only in oxygen/carbon dioxide packaging syste ms. The concentration of lactate diminished in both thigh and breast m eat during storage at 3 and 10 degrees C. This decrease was more prono unced in thigh meat stored under 20% : 80% carbon dioxide/oxygen. Acet ate increased to varying degrees in all samples regardless of the stor age conditions.