Research: Extending the shelf-life of raw poultry sausage with MAP and high pressure

Researchers at LUNAM University in France examined the contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages. The sausages packaged under air or modified atmosphere were pressurized and stored for 22 days.
They found that the high pressure treatment could represent an efficient means of extending the microbiological shelf-life. However, the MAP did not further improve the microbial quality. But, still, by limiting lipid oxidation, it remains an essential technology for the control of the organoleptic quality. An article about the research is published in Innovative Food Science & Emerging Technologies.
Click here for an abstract of the article.

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