ABSTRACTThis study had the purpose of determining effective concentrations of carbon dioxide (CO2) snow as a preservative for poultry meat under different external temperature conditions. Survival and growth of microorganisms on the surface of chicken was determined after 48 hr in plastic foam boxes containing different levels of CO2and after storage in a retail display case at about 5°C. Different ratios by volume of CO2snow to chicken were used and determinations were made of CO2in containers and absorbed by the chicken meat. In general, CO2snow resulted in greater decreases in counts of fluorescentPseudomonasthan total psychrotrophs and had little effect on mesophilic bacteria. With ratios of CO2to chicken of 1.5:1.0, some inhibition of bacterial growth was observed, but the effect varied with different types of bacteria. Greater benefit was obtained when external temperature was 10°C than when it was 21°C. A minimum concentration of 40 CO2was needed in the container atmosphere when external environmental temperature exceeded 21
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