Vol. 12, Special Issue 12 (2023)

Author(s):
Aaliya Tahseen, Kandeepan Gurunathan, Shashi Kumar Manyam and Anumolu Vijaya Kumar

Abstract:
Modified atmospheric packaging (MAP) is commonly used in the food industry to maintain the quality and extend the shelf life of meat and meat products. Therefore, research was carried out to compare the effect of aerobic and MAP on the quality and shelf of chicken meat. The chicken leg and breast meat were separately aerobic packaged as well as modified atmosphere packaged (MAP20 = 20% O₂ + 30% CO₂ + 50% N₂; MAP 10 = 10% O₂ + 40% CO₂ + 50% N₂; MAP 0 = 0% O₂ + 20% CO₂ + 80% N₂) and stored at refrigeration temperature (4±1 °C) to study the changing quality attributes. By considering all the meat quality parameters, it is concluded that the shelf life of both chicken leg and breast meat under aerobic packaging was 6 days. Irrespective of different gaseous concentrations (0-20% O₂ + 20-40% CO₂ + 50-80% N₂), the MAP showed a shelf life of 15 days for chicken leg meat and 12 days for chicken breast meat.