Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions

Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and slime, as well as the gas composition in the headspace volume in the package. As a result of this, it was found that both films were adequate for using them as barriers. Samples treated with the acetic acid solution smelt slightly acidic and pleasant, while the untreated ones had 'off' odours at the end of the storage periods. However, all samples showed acceptable overall aspect by that time. Acetic acid treatment produced decreases in counts in all genera studied. Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life.