Quality assessment of cold dried chicken slices during storage in different packages and temperatures

In this study, dried chicken slices were packaged in MAP (modified atmosphere packaging) and AP (atmospheric packaging), stored at 4 °C 25 °C. The CO2 content of samples decreased as the storage temperature time increased. exhibited lower aw values when they pH increased from 6.1 to 6.2, 2-thiobarbituric acid reactive substances (TBARS) 10.6 37.3 µmol MDA kg-1, non-protein nitrogen (NPN) 4.9 5.3 g 100 g-1 for 90 days storage. microbiological quality was assessed by enumerating total aerobic mesophilic bacteria (TAMB), psychrophilic (TPB), Micrococcus/ Staphylococcus, lactic (LAB), Enterobacteriaceae yeast-mold, higher sample Moreover, sensory determined evaluation with a 9-point hedonic scale. When qualities evaluated together, shelf lives be 75 45 30 AP. It could concluded that cold can without much change physicochemical, microbiological, quality.