ArticleFoods (Basel, Switzerland)2025
Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Post-slaughter poultry meat preservation for sustainable food systems: Mechanisms, microbial safety, shelf-life extension, and emerging preservation strategies.Poultry science · 2026Review
- Volatilomic Profiling of Early-Stage Biotransformation Enables Identification of Diagnostic Volatiles inFoods (Basel, Switzerland) · 2026Article
- Integrated MALDI-TOF MS, Microbiological, Physicochemical and Sensory Assessment of Spoilage in Vacuum-Packaged Chicken Breast During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- A postbiotic-aerated water strategy for controlling Salmonella Enteritidis on chicken skin during chilling and refrigerated storage.Poultry science · 2026Article
- Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Boneless-skinless chicken breasts (N = 315; 105/treatment) were packaged using polyvinyl chloride (PVC) overwrap, vacuum packaging (VP), or vacuum skin packaging (VSP) and stored in simulated retail conditions for 20 days. Packages of fresh chicken were measured for changes in surface color, odor, pH, microbial growth, lipid oxidation, and volatile compounds. Packaging treatment significantly influenced surface color, with VP samples appearing lighter (
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Registered trials
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