Article
Food Science & Technology
Peeramas Sammanee, Phakamas Ngamsanga, Chalita Jainonthee, Vena Chupia, Choncharoen Sawangrat, Wichan Kerdjana, Kanninka Na Lampang, Tongkorn Meeyam, Duangporn Pichpol
Summary: This research successfully reduced the bacterial loads of various bacteria on pork and chicken meat by applying cold plasma in a liquid state or liquid plasma, with minimal effect on meat characteristics.
Article
Polymer Science
Milad Yaghoubi, Ali Ayaseh, Kazem Alirezalu, Zabihollah Nemati, Mirian Pateiro, Jose M. Lorenzo
Summary: The study revealed that chitosan coating combined with Artemisia fragrans essential oils significantly improved the quality and shelf life of chicken fillets during refrigerated storage by reducing pH, TBARS, and TVB-N levels, inhibiting microbial growth, and enhancing overall acceptability scores.
Article
Food Science & Technology
Dong-Min Shin, Yea-Ji Kim, Jong-Hyeok Yune, Do-Hyun Kim, Hyuk-Cheol Kwon, Hyejin Sohn, Seo-Gu Han, Jong-Hyeon Han, Su-Jin Lim, Sung-Gu Han
Summary: This study evaluated the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat. The results showed that the chitosan-supplemented duck fat-based emulsion coating delayed lipid oxidation, protein deterioration, and microbial growth, improving the quality of the chicken meat.
Review
Food Science & Technology
Marcio Moura-Alves, Alexandra Esteves, Maria Ciriaco, Jose A. Silva, Cristina Saraiva
Summary: Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life. Studies have been conducted using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers combined with active compounds have shown positive effects on chicken meat.
Article
Chemistry, Applied
Laura Alessandroni, Giovanni Caprioli, Federico Faiella, Dennis Fiorini, Renzo Galli, Xiaohui Huang, Giacomo Marinelli, Franks Nzekoue, Massimo Ricciutelli, Serena Scortichini, Stefania Silvi, Jing Tao, Alessandro Tramontano, Daniele Turati, Gianni Sagratini
Summary: The study found that the new biopackaging (BP) has similar effects to polyethylene terephthalate (PET) in preserving the quality and shelf life of organic chicken meat. Additionally, the changes in biogenic amines, volatile organic compounds, and microbiological counts showed similar trends in both types of packaged meats.
Article
Food Science & Technology
Wattana Pelyuntha, Kitiya Vongkamjan
Summary: Salmonella contamination in poultry meat is a significant food safety concern. The combination treatment of bacteriophages and organic acids has been found to effectively control Salmonella and improve the quality and safety of food.
Article
Food Science & Technology
Rashid Safari, Milad Yaghoubi, Monika Marcinkowska-Lesiak, Hamid Paya, Xiaohong Sun, Anahita Rastgoo, Mirmehdi Rafiee, Kazem Alirezalu
Summary: This study evaluated the effects of gelatin coatings containing chitosan nanoparticles in combination with calcium-alginate coatings on the quality and shelf life of chicken breast meat. The results showed that the double-active gelatin-calcium alginate coatings significantly improved the quality of the chicken breast meat during 12 days of storage at 4°C.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Kandeepan Gurunathan, Aaliya Tahseen, Shashikumar Manyam
Summary: The study investigates the effects of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelflife of chicken meat. MAP significantly increases certain attributes such as carbon dioxide content, shear force, standard plate count, color, and odor, while decreasing TBARS value, oxygen and nitrogen content. AP and MAP have no significant impact on other attributes.
Article
Engineering, Environmental
Varee Tyagi, Yixiang Wang, Prarabdh Badgujar, Bhaswati Bhattacharya
Summary: This study investigates the preservation effect of starch-protein films incorporated with sorghum bran extract on chicken breast meat at different storage temperatures. The results show that the film prolongs the shelf-life of chicken meat and reduces the risk of plasticizer leaching.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Agriculture, Dairy & Animal Science
E. Asik-Canbaz, S. comlekci, A. Can Seydim
Summary: This study evaluates the effectiveness of moderate intensity pulsed electric field (MIPEF) for microbial inactivation on muscle foods and its impact on the quality characteristics of chicken breast meat. The results demonstrate that combining MIPEF with cold storage can extend the shelf-life of chicken breast meat.
BRITISH POULTRY SCIENCE
(2022)
Review
Food Science & Technology
Araceli Ulloa-Saavedra, Claudia Garcia-Betanzos, Maria Zambrano-Zaragoza, David Quintanar-Guerrero, Susana Mendoza-Elvira, Benjamin Velasco-Bejarano
Summary: This review discusses the advances in the application of natural additives through nanosystems for extending the shelf life of meat and meat products. By using low-cost, eco-friendly methods such as nanotechnology, the incorporation of chemical additives can be reduced while enhancing the functionality of new products.
Article
Agricultural Engineering
Anis Asyila Marzlan, Belal J. Muhialdin, Nur Hanani Zainal Abedin, Nurhuda Manshoor, Fernando H. Ranjith, Aliaa Anzian, Anis Shobirin Meor Hussin
Summary: Incorporating torch ginger inflorescence essential oil (TGIEO) into a starch-based edible film (TF) for chicken meat packaging showed significant antibacterial and antioxidant properties.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Maria J. Mukkadan, Radhakrishnan Preetha, V. Sreejit
Summary: The development of new packaging materials with biodegradability is important in reducing environmental pollution caused by synthetic polymers. Nanocellulose was extracted from Borassus flabellifer husk and combined with arrowroot starch, glycerol, and neem oil to develop an active packaging film. The film showed improved mechanical, antimicrobial, and optical properties compared to normal starch film, and prevented lipid oxidation in chicken meat, resulting in longer shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Laura E. Yoder, John G. Rehm, Hunter R. Smith, Daniel A. Tigue, Barney Wilborn, Amit Morey, Christy L. Bratcher, Eugene Blythe, Jason T. Sawyer
Summary: Poultry products are popular in the US retail and food service sectors, with food service operators typically purchasing in bulk. Chicken is commonly delivered to operators frozen in bulk packaging and thawed in refrigerated temperatures before serving to consumers. This study found that thawing marinated chicken tenderloins for up to 8 days post-slaughter is a safe method, as microbial growth did not exceed safe limits. Treatments for chicken tenderloins aged up to 8 days post-harvest showed no samples surpassing spoilage thresholds, suggesting this storage method is suitable for maintaining shelf-life.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Food Science & Technology
Elena Gonzalez-Fandos, Naiara Maya, Alba Martinez-Laorden, Iratxe Perez-Arnedo
Article
Food Science & Technology
Iratxe Perez-Arnedo, Maria J. Cantalejo, Alba Martinez-Laorden, Elena Gonzalez-Fandos
Summary: The study found that microbiological contamination of chicken meat is related to the conditions under which the animals are reared, slaughtered, and processed. Chilling at the slaughterhouse reduced the numbers of certain bacteria, while the high prevalence of Campylobacter at all stages indicates a high risk of contamination.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Elena Gonzalez-Fandos, Alba Martinez-Laorden, Iratxe Perez-Arnedo
Article
Food Science & Technology
Elena Gonzalez-Fandos, Alba Martinez-Laorden, Iratxe Perez-Arnedo
Article
Biotechnology & Applied Microbiology
Elena Gonzalez-Fandos, Alba Martinez-Laorden, Iratxe Perez-Arnedo
Summary: The study found that the combination of lactic acid and potassium sorbate significantly reduced the growth rate of psychrotrophs and mesophiles on chicken legs packaged in 20% CO2/80%N-2, with the 3.75% lactic acid and 3.75% potassium sorbate combination being the most effective in reducing L. monocytogenes. Immersing chicken legs in this solution can decrease L. monocytogenes populations in fresh chicken packaged in a modified atmosphere.
Article
Food Science & Technology
Iratxe Perez-Arnedo, Elena Gonzalez-Fandos
Article
Biotechnology & Applied Microbiology
Elena Gonzalez-Fandos, Naiara Maya, Iratxe Perez-Arnedo
INTERNATIONAL MICROBIOLOGY
(2015)
