Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

2007 ◽  
Vol 24 (6) ◽  
pp. 607-617 ◽  
Author(s):  
E. Chouliara ◽  
A. Karatapanis ◽  
I.N. Savvaidis ◽  
M.G. Kontominas
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Combined Effect ◽  
Life Extension ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat

Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets

LWT ◽  
2014 ◽  
Vol 55 (1) ◽  
pp. 263-268 ◽  
Author(s):  
E. Latou ◽  
S.F. Mexis ◽  
A.V. Badeka ◽  
S. Kontakos ◽  
M.G. Kontominas
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Combined Effect ◽  
Life Extension ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Shelf Life Extension

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

2011 ◽  
Vol 74 (11) ◽  
pp. 1833-1839 ◽  
Author(s):  
L. L. KUDRA ◽  
J. G. SEBRANEK ◽  
J. S. DICKSON ◽  
A. F. MENDONCA ◽  
Q. ZHANG ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Effective Means ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
High Co2 ◽  
Poultry Products ◽  
Chicken Breast Meat

Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO2+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO2+CO MAP (0.55 ± 0.03 kGy and 0.54 ±0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO2+CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

scholarly journals Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

2012 ◽  
Vol 91 (2) ◽  
pp. 505-511 ◽  
Author(s):  
F. Avila-Ramos ◽  
A. Pro-Martínez ◽  
E. Sosa-Montes ◽  
J.M. Cuca-García ◽  
C.M. Becerril-Pérez ◽  
...  
Keyword(s):  
Vitamin E ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat
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