Raw Poultry and Game
Food items: Capon, Chicken, Duck, Goose, Grouse, Guinea Hen, Partridge, Pheasant, Pigeon, Poussin/Cornish Hen, Quail, Turkey, other items
Recommended gas mix
The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here. Storage temperature Achievable shelf-life Principle spoilage organisms and mechanics Food poisoning hazards include |
Typical MAP machines Typical types of package Examples of typical MAP materials Lidding film: Bulk |
For chilled raw poultry and game the principal spoilage
mechanism is microbial growth, particularly growth of
Pseudomonas species and Achromobacter species. These
aerobic spoilage bacteria are very effectively inhibited by
inclusion of CO2 in MAP.
Levels of CO2 in excess of 20% are required to significantly extend the shelf-life of raw poultry and game birds. For retail MA packs of raw poultry and game, the proportion of CO2 in the gas mixture should not be higher than 35% since pack collapse and excessive drip may be induced. Pack collapse is not a problem for bulk MA master packs and hence 100% CO2 is recommended.
In retail MA packs, a mixture of 30% CO2, 70% N2 is often recommended. The achievable shelf-life of MA packed raw poultry and game will depend on the species, fat content, initial microbial load, gas mixture, and temperature of storage. Possible food poisoning risks can be minimised by maintenance of recommended chilled temperatures, good hygiene and handling practices throughout and adequate cooking prior to consumption.
