Modified Atmosphere Packaging Extends Poultry Shelf Life, Study

A combined chitosan and thyme treatment with modified atmosphere packaging (MAP) can increase the shelf life of ready-to-cook poultry products, according to new research.

The dual application of the substances under MAP conditions reduces the growth of bacteria, inhibits lipid oxidation and maintains the sensory quality of the meat, according to scientists at the University of Ioannina, Greece.

The study, which was published in the Journal of Food Protection, said individual treatments of poultry with the natural antimicrobials doubled the meat’s shelf life to 12 days.

The presence of chitosan and thyme, both individually and in combination, also had a positive effect on the meat’s flavour, the researches said.