Effects of packaging systems on the natural microflora and acceptability of chicken breast meat.

@article{Charles2006EffectsOP,
  title={Effects of packaging systems on the natural microflora and acceptability of chicken breast meat.},
  author={Nicolas Charles and Sally K Williams and Gary E. Rodrick},
  journal={Poultry science},
  year={2006},
  volume={85 10},
  pages={1798-801}
}
The effect of 3 packaging systems on the spoilage microflora, objective color, and sensory characteristics of fresh commercial broiler chicken breast meat was investigated. Fresh skinless and boneless chicken broiler breasts were purchased from a local poultry processing plant and packaged in either (1) a conventional Styrofoam tray with polyvinyl chloride overwrap and absorbent pad, (2) a Styrofoam tray with polyvinyl chloride overwrap minus absorbent pad, or (3) a Fresh-R-Pax (FRP) container… CONTINUE READING