Fresh chicken meat (whole)

Spoilage of fresh chicken may occur in two ways during refrigeration: microbial growth (Total Viable Counts, Pseudomonas spp., Lactic Acid Bacteria and Enterobacteriaceae) and oxidative rancidity. How to delay microbial spoilage and controlling oxidation for shelf life extension of fresh poultry meat in natural way comprises a challenge for the poultry industry.

 

 

Multi-hurdle Antimix™ CS (friendly-label) is best choice for shelf life extension of refrigerated packed fresh chicken meats.

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