Active packaging of chicken with MAP and oxygen scavengers

Researchers at Gazi University in Turkey studied the effects of modified atmosphere packaging and iron-based oxygen scavengers (OS) with various absorption capacities on microbiological and oxidative changes in chicken thigh meats during refrigerated storage.
Total aerobic mesophilic bacteria counts exceeded the acceptability limit at d 7 in the control group without MAP and at d 19 in MAP and OS containing samples. The results suggest that MAP suppresses microbiological growth and retarded lipid and protein oxidation in chicken thigh meats, with a 9-day shelf-life extension with insignificant effects of OS. An article about the research is published in Poultry Science.
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