Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication

Fouad Ali Abdullah Abdullah, Hana Buchtová and Peter Turek
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Fouad Ali Abdullah Abdullah: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Hana Buchtová: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
Peter Turek: Department of Hygiene and Food Industry Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 466-468

Abstract: The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of the present study indicated that MAP2 could be preferable for the packaging of organic chicken meat.

Keywords: ecological product; poultry; shelf life; meat quality; antioxidant capacity (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:32-2017-cjfs

DOI: 10.17221/32/2017-CJFS

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