ReviewPoultry science2026
Post-slaughter poultry meat preservation for sustainable food systems: Mechanisms, microbial safety, shelf-life extension, and emerging preservation strategies.
Review in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Post-slaughter handling plays a critical role in determining the quality, microbial safety, and shelf life of poultry meat, yet spoilage and contamination remain persistent challenges for the poultry industry, contributing to food loss and reduced sustainability across the food supply chain. This review synthesizes current knowledge on post-slaughter factors influencing poultry meat deterioration, with emphasis on microbial ecology, spoilage mechanisms, and preservation strategies that enhance food safety and support sustainable food systems. Key processing steps, including scalding, defeathering, evisceration, chilling, packaging, and transport, are identified as major contamination points, where cold-chain integrity strongly governs microbial growth and quality loss. Major spoilage organisms, including Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Brochothrix thermosphacta, Campylobacter, and Salmonella, are discussed in relation to psychrotrophic growth, enzymatic degradation, lipid oxidation, biofilm formation, and volatile compound production. Shelf-life assessment is evaluated using integrated microbiological, chemical (TBARS, TVB-N, VOCs), and sensory indicators, each with inherent limitations, to support effective quality management and minimize product losses. Preservation strategies are categorized into conventional (refrigeration, freezing), biological (lactic acid bacteria, bacteriocins, plant extracts), and advanced systems such as modified atmosphere packaging, vacuum packaging, active and intelligent packaging, and nanotechnology-based approaches. Evidence indicates that multi-hurdle strategies combining complementary interventions provide superior shelf-life extension through synergistic effects on microbial and oxidative stability. Collectively, these preservation strategies have the potential to reduce food loss and waste, improve resource efficiency, and enhance the sustainability of poultry production and food systems while maintaining product quality and safety.
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Registered trials
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