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Abstract
| 1. | Vacuum packaging and gas packaging (CO2:N2; 1:9 or 2:8) gave useful extensions to the shelf‐lives of both breast and leg and thigh portions of chicken. | ||||
| 2. | Extension of shelf‐life was more marked at 1 °C than at 4 to 5 °C and with breast portions rather than leg and thigh portions. | ||||
| 3. | Psychrotrophic Enterobacteriaceae were more likely to be a problem at the higher storage temperature on breast portions and Alteromonas putrefaciens on leg and thigh portions. | ||||
| 4. | Lactic acid and potassium sorbate pre‐treatments were of value in controlling multiplication of Alt. putrefaciens on leg and thigh portions. | ||||
Notes
Present address: Department of Agriculture, R808 Dundonald House, Upper Newtownards Road, Belfast BT4 3SB, Northern Ireland.