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Cooked, Cured and Processed Poultry and Game Bird Products

Cooked, Cured and Processed Poultry and Game Bird Products

Food items: Bacons, Capon Galantine, Chicken Ballotine, Chicken Roll, Cured Game Birds, Cured Poultry, Duck Ballotine, Duck Pâté, Duck Galantine, Pheasant Galantine, Pigeon Galantine, Smoked Chicken, Smoked Duck, Smoked Poussin, Smoked Turkey, Turkey Bacon, Turkey Ballotine, Turkey Galantine, Turkey Roll, other items

Recommended gas mixture

30-40% CO2
60-70% N2
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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
Legal maximum*: 8° C
Recommended**: 0° C to +3° C

Achievable shelf-life
In air: 5-10 days
In MAP: 7-21 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, Bacillus species, E.coli and E.coli 0157.

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

Typical types of package
Retail: Tray and lidding film, Tray inside pillow pack

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

Lidding and/or pillow pack film:
PET/PVdC/PE
PA/PVdC/PE
PET/PE-EVOH-PE
OPA/PE-EVOH-PE
OPP/PE-EVOH-PE
MPET/PE
MOPP/PE

 


Cooked, Cured and Processed Poultry and Game Bird ProductsThe principal spoilage mechanism for cooked, cured and processed poultry and game bird products is microbial growth. For cooked products, the heating process should kill vegetative bacterial cells and inactivate degradative enzymes. Consequently, spoilage of cooked poultry and game bird products is primarily due to post-cooking contamination by micro-organisms which can be minimised by MAP with CO2/N2 mixtures and good hygiene and handling practices. A gas/product ratio of 2:1 is recommended.

Cured and processed poultry and game bird products contain relatively high levels of salt and/or other preservatives which effectively inhibit a wide range of spoilage microorganisms.


Possible food poisoning hazards are primarily due to post-cooking, curing or processing contamination can be minimised by maintenance of recommended chilled temperatures and good hygiene and handling practices. The reduced aw and/or addition of salt and/or other preservatives in most cooked, cured and processed poultry and game bird products inhibit most food poisoning bacteria.


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* 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.