Definition of predictor variables for MAP poultry filets stored under different temperature conditions.

Storage tests under different temperatures (2, 4, 10, and 15°C) were conducted to identify the best predictor variable that is most effective to explain the loss of the shelf life and quality of modified atmosphere packed (MAP) poultry, and constitutes the basis for the prediction of the remaining shelf life. The samples were packed in 70% O2 and 30% CO2, which is the common used gas atmosphere for poultry filets in Germany. Typical spoilage microorganisms (Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and Lactobacillus spp.) and total viable count (TVC) were enumerated frequently. Additionally, samples were analyzed for sensory changes, pH, and gas concentration. The data extraction and selections by stepwise regression and principle component analysis (PCA) was carried out to identify a variable which has the main influence on shelf life and freshness loss. The results accentuate that the spoilage is caused by a wide range of microorganisms. No specific microorganism could be identified as the dominant originator for the deteriorative changes. Solely TVC showed significant correlations between the development of the sensory decay and the development of the TVC for each single storage temperature.