Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

LWT ◽  
2012 ◽  
Vol 49 (1) ◽  
pp. 21-27 ◽  
Author(s):  
S.F. Mexis ◽  
E. Chouliara ◽  
M.G. Kontominas
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Citrus Extract

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

2014 ◽  
Vol 171 ◽  
pp. 32-40 ◽  
Author(s):  
K. Radha krishnan ◽  
S. Babuskin ◽  
P. Azhagu Saravana Babu ◽  
M. Sasikala ◽  
K. Sabina ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Antioxidant Effects

scholarly journals SHELF LIFE EXTENSION OF MEAT BY COMBINED TREATMENTS

1970 ◽  
Vol 62 ◽  
Author(s):  
Istvan Kiss ◽  
J. Beczner ◽  
L. A. Castillo ◽  
L. Meszaros
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Viable Cell ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Life Extension ◽  
Viable Cell Count ◽  
Combined Treatments ◽  
Shelf Life Extension ◽  
Effective Combination

The aim was to study the effect of different combined treatments to prolong the shelf-life of meat. Chicken meat was dipped in Na3PO4 solution (3.8 - 15 %) for 1 min, packed and stored at 4 °C. The optimal Na3PO4 concentration (7.6 %) reduced the viable cell count by 2 log cycles, the shelf-life was minimum 3-4 days compared to the non-decontaminated samples. Higher concentration did not result in higher effectivity. Minced chicken meat and beef were treated with HHP (0-600 MPa) and nisin (670 IU g-1). In case of the vacuum packed minced chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. After inoculation with L. monocytogenes the cell count of beef meat was reduced only by pressure higher than 200 MPa. The vacuum packaging and irradiation with 2 kGy was the most effective combination. This combination resulted in a shelf-life extension to over 21 days. In the irradiated samples pathogenes could not detected. The other combination, CO2 and the gas mixture (80 % N2 – 20 % CO2) produced shorter storage time than vacuum packaging and irradiation.

scholarly journals Double-bottom antimicrobial packaging for apple shelf-life extension

2019 ◽  
Vol 279 ◽  
pp. 379-388 ◽  
Author(s):  
Argus Cezar da Rocha Neto ◽  
Randolph Beaudry ◽  
Marcelo Maraschin ◽  
Robson Marcelo Di Piero ◽  
Eva Almenar
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Antimicrobial Packaging ◽  
Shelf Life Extension
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