Raw chicken breasts

Spoilage of fresh chicken breast fillets (final pH 5.8) may occur in two ways during refrigeration: microbial growth (Total Viable Counts, Pseudomonas spp., Lactic Acid Bacteria and Enterobacteriaceae) and oxidative rancidity causing off-color and off-flavor development. How to delay microbial spoilage and discoloration for shelf life extension of fresh chicken breast filets in natural way comprises a challenge for the poultry industry.

 

Multi-hurdle Antimix™ NS (friendly-label) was the most effective in reducing bacterial growth from days 3 to 15 raw in chicken breasts.

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