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Storage stability of chicken as affected by modified atmosphere packaging (MAP) and lactic acid treatment.

Author(s) : SAWAYA W. N., ELNAWAWY A. S., ZENKI S. al-, OTAIBI J. al-, OMIRAH H. al-, AMIRI H. al-

Type of article: Article

Summary

The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf-life of broiler carcasses, under conditions simulating market storage (4 and 7 deg C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf-life by 6-7 days when stored at 4 deg C and 5-6 days at 7 deg C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf life to more than 36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without modified atmosphere packaging, provides a potential alternative for improving the storage quality of poultry.

Details

  • Original title: Storage stability of chicken as affected by modified atmosphere packaging (MAP) and lactic acid treatment.
  • Record ID : 1996-1048
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 3
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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