Preventing spoilage of poultry meat

Description

The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packaging; bacteriocins, herbs and spices; high hydrostatic pressure and electrolyzed water. The chapter also says that low-dose irradiation, non-thermal dielectric barrier discharge plasma systems and oxygen absorbers are some of the techniques used to reduce microbial contamination and improve the shelf-life of poultry systems.

Table of contents

1 Introduction
2 Spoilage microorganisms
3 Extending the shelf-life of poultry meat: vacuum and modified atmosphere packaging (MAP)
4 Extending the shelf-life of poultry meat: bacteriocins, herbs and spices
5 Extending the shelf-life of poultry meat: high hydrostatic pressure (HPP) and electrolyzed water
6 Irradiation, non-thermal plasma and oxygen absorbers
7 Where to look for further information
8 References