Enhancing quality chicken breast - HPP and active packaging

Researchers at Queen's University Belfast in Northern Ireland investigated the effects of high-pressure processing (HPP) in conjunction with an essential oil-based active packaging on the surface of ready-to-eat (RTE) chicken breast. The combination of HPP and active packaging resulted in a synergistic effect reducing the counts of the pathogen. Colour and lipid oxidation were not significantly affected by the treatments. Active packaging followed by in-package pressure treatment could be a useful approach to reduce the risk of L. monocytogenes in cooked chicken without impairing its 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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