Effect of package perforation on the spoilage process of poultry stored under different modified atmospheres

• We studied the effect of a perforation on the spoilage of poultry packed under different atmospheres.
• We investigate the sensory shelf life.
• Sensory shelf life was reduced under both atmospheres by 26% due to a perforation.
• We investigate the development of typical spoilage organisms.
• The development of typical spoilage organisms was influenced by the gas atmosphere and the perforation.

The effect of a perforated package on the development of typical spoilage parameter and shelf life of poultry packed under high oxygen- (70% O2; 30% CO2) and high nitrogen- (70% N2; 30% CO2) containing atmospheres were studied. Perforations of 0.2 mm were made in the top foil and samples were stored at 4 °C for 20 days.During storage the development of the total viable count and the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae and Lactobacilli spp.) were analyzed and modeled by using the Gompertz function. Sensory analysis of the samples was carried out to analyze color, odor, texture, drip loss and general appearance. Also the development of the gas atmosphere and the pH value was measured. The results showed that under both atmospheres the growths of all spoilage organisms and all sensory attributes were influenced by a perforation. Sensory shelf life was reduced under both atmospheres by 26% due to a perforation.