Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8°C

Microbial contamination and fat oxidation may cause physical chemical changes that can reduce the quality of broiler meat. The objective this study was to determine ability casein chitosan edible coatings in maintaining meat stored certain storage time under refrigeration (8 oC), terms water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma possible deviations), physicochemical moisture content, holding capacity/WHC, pH, lipid color), Total Plate Count (TPC), microbial Staphylococcus aureus, Escherichia coli, Salmonella sp.). materials used were breast fillets coating. research conducted using a Completely Randomized Design (CRD) based on 5 variations treatments i.e. at 0 h; 24 72 120 168 h 4 replications. Edible coating showed significant Aw, WHC, lightness, TPC, S. E. coli. application casein-chitosan as an could be suitable assure safety food products such chicken range studied.