Frozen poultry products do not usually undergo microbial spoilage. Some yeasts and molds multiply on frozen meat at temperatures as low as −7°C. Organisms occasionally growth are Cladosporium herbarum, causing black spots; Thamnidium elegans, causing whisker-like growth; and Sporotrichum carnis, causing white spots. Mold growth can occur on the surface of frozen products (e.g. frozen pies containing poultry meat) while freezer units are in the defrost cycle. Enzymatic activity can cause off-flavor in frozen poultry products that are stored for prolonged periods.
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