The effect of storage temperature on the shelf‐life of eviscerated air‐chilled Turkeys

1. Eviscerated air‐chilled turkeys (weighing about 5.5 kg) were stored in groups of 10 at temperatures between 5 and — 2 °C. Slight “off” odour was detected in an average time of 7.2 d at 5 °C, 13.9 d at 2 °C, 22.6 d at 0 °G and about 38 d at ‐2 °C. 2. The microbiological condition of the carcasses was determined initially and after storage at — 2 oC for 28, 35 and 42 d. It was found that, whilst pseudomonads (pigmented and non‐pigmented) were present at 108/cm2 after 35 and 42‐d storage, yeasts were also present at 107/cm2 and probably accounted for the unusual fusty “off” odours.