Selected Raw Reddish Poultry

MAP: A proven way to effectively extend the shelf life of your selected raw reddish poultry products. 

Food items: Dark Poultry Mince, Other Skin-off Poultry, Skin-off Chicken, Skin-off Turkey, Sliced Dark Poultry, Turkey Mince, other items

Recommended gas mixture
70% O₂
30% CO₂

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.

Storage temperature
Legal maximum*: 8° C
Recommended: -1° C to + 2° C

Achievable shelf-life
In air: 3-5 days 
In MAP: 7-14 days

Principle spoilage organisms and mechanics
Pseudomonas species (in air), Brochothrix species, Lactic acid bacteria, Enterobacteriaceae, yeasts and moulds.

Food poisoning hazards include
Clostridium species, Salmonella species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, E.coli and E.coli 0157.

Typical MAP machines
Retail
• TFFS – Thermoform-fill-seal
• PTLF – Preformed tray and lidding film

Typical types of package 
Retail: Tray and lidding film

Examples of typical MAP materials
Retail
Tray: 
• PVC/PE
• APET/PE
• HDPE

Lidding film:
• PET/PE-EVOH-PE
• OPA/PE-EVOH-PE
• OPP/PE-EVOH-PE
• PET/PVdC/PE

For selected raw, reddish poultry, the principal spoilage mechanisms are aerobic microbial growth and oxidation of the red pigment to its brown oxidised form.

Aerobic spoilage bacteria, particularly Pseudomonas species, are very effectively inhibited by inclusion of CO₂ in MAP. High concentrations of O₂ are necessary to maintain the desirable red colour of raw, reddish poultry products for a longer period.

To create the dual effect of red colour stability and microbial inhibition, a gas mixture containing 70% O₂ and 30% CO₂ is recommended. A gas/product ratio of 2:1 is recommended. The Achievable shelf-life of MA packed raw, reddish poultry products 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.

* The Food Safety (Temperature Control) regulations 1995 states that the maximum Storage temperature for chilled perishable foods is 8°C. There will be flexibility to vary this when scientifically justified. For legal temperature storage requirements, please contact the Campden and Chorleywood Food Research Association.