Effect of package perforation on the spoilage process of poultry stored under different modified atmospheres Sonja Rossaint *, Sonja Klausmann, Ulrike Herbert, Judith Kreyenschmidt University of Bonn, Faculty of Agriculture, Institute of Animal Science, Cold-Chain Management Group, Katzenburgweg 7-9, 53115 Bonn, Germany 1. Introduction Modified atmosphere packaging (MAP) was introduced in the market in 1979 at the retailer Marks and Spencer (Church, 1994). This preservation technique is used for fresh meat to prolong the shelf life of this highly perishable product (Singh, Wani, Saengerlaub, & Langowski, 2011). In Europe different kinds of atmospheres are used for poultry: Several producers are using oxygen free atmosphere (70% N 2 and 30% CO 2 ) to pack fresh poultry. The residual oxygen content in such packages varies normally between 0.5% and 2% (Mills, 2005). Other producers (e.g. the German poultry industry) are using a high concentra- tion of oxygen (>60%). The main reason for using high-oxygen packaging is to preserve the red color of meat, which is caused by the muscle pigments myoglobin and hemoglobin (Phillips, 1996; Totosaus, Pe ´rez-Chabela, & Guerreo, 2007). Poultry breast muscles are referred to white meat, with a low quantity of myoglobin (McKee, 2007). Therefore the effect of a high oxygen concentration is controversially discussed (Lo ¨ wenadler, 1994). The gas atmosphere inside the package, after temperature, is one of the most important factors influencing the microbial growth respectively the composition of the spoilage flora and thus on the spoilage kinetic of the product. Changes in the gas atmosphere during storage caused e.g. by damaged packages decrease the positive effect of MAP and lead to an accelerated spoilage process. Tauschitz, Washu ¨ ttl, Wepner, and Tacker (2003) analyzed the gas concentration inside the packages of different products (e.g. baked goods, cheese, snacks, meat) at the retailer. Only 48% of the modified packed products exhibit the optimal gas composition. At 4% of the tested packages the gas composition was similar to air (21% O 2 ). However, in this study of Tauschitz et al. (2003) only 14 of the 386 tested packages contained meat products. Reasons for perforation are improper f o o d p a c k a g i n g a n d s h e l f l i f e 1 ( 2 0 1 4 ) 6 8 – 7 6 a r t i c l e i n f o Article history: Received 19 September 2013 Received in revised form 7 January 2014 Accepted 8 January 2014 Available online 22 January 2014 Keywords: Package perforation Modified atmosphere packaging Chicken filets Spoilage flora Shelf life a b s t r a c t The effect of a perforated package on the development of typical spoilage parameter and shelf life of poultry packed under high oxygen- (70% O 2 ; 30% CO 2 ) and high nitrogen- (70% N 2 ; 30% CO 2 ) containing atmospheres were studied. Perforations of 0.2 mm were made in the top foil and samples were stored at 4 8C 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 Lac- tobacilli 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. # 2014 Published by Elsevier Ltd. * Corresponding author. Tel.: +49 228732909; fax: +49 228732617. E-mail address: rossaint@uni-bonn.de (S. Rossaint). Available online at www.sciencedirect.com ScienceDirect journal homepage: http://www.elsevier.com/locate/fpsl 2214-2894/$ – see front matter # 2014 Published by Elsevier Ltd. http://dx.doi.org/10.1016/j.fpsl.2014.01.002