Effects of Carbon Dioxide and Nitrogen Atmospheres on the Quality of Mechanically Deboned Chicken Meat During Frozen and Non‐frozen Storage

The effects of different storage atmospheres (100% CO 2 , 30% CO 2 , N 2 , or air) on several characteristics of high‐fat and low‐fat mechanically deboned chicken meat (MDCM) were investigated. Samples were stored at 5°C for up to 10 days or at −20°C for 2 months. The use of 100% CO 2 repressed the total aerobic bacterial numbers of MDCM when held at 5°C. Numbers of anaerobic organisms were reduced for only the high‐fat MDCM stored at 5°C. TBA values of high‐fat MDCM stored under N, at 5°C and −20°C were lower than those of all other treatments. Storage under CO 2 ‐enriched atmospheres caused significant (P > 0.05) decreases in pH. However, this effect was not apparent after prolonged storage. Gardner L values of samples exposed to 100% CO 1 were higher and a+ values were lower than other treatment samples. Percent metmyoglobin in high‐fat MDCM increased with storage time at −20°C. None of the samples showed any detectable metmyoglobin reducing activity. Oxygen uptake rate after addition of high‐fat MDCM homogenates decreased with time; no effect was observed with low‐fat MDCM. Samples frozen immediately after treatment with the various gases had better keeping quality than those held for 3 days at 5°C prior to freezing.