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Abstract

The main aim of this study is to determine the antimicrobial efficacy of natural agents (from Algae source) and edible coating singly and in combination. The secondary aim is to explore edible film as a method to reduce packaging waste without compromising the food safety of the product.

Description

Key objectives:

• Reduce microbial growth and survival on raw chicken meats (excluding minced raw chicken).
• Extend the shelf life of raw chicken products.
• Reduce food packaging waste without compromising food safety.
• Explore the impact of treatment on the quality characteristics of chicken products pre/post-cooking.
• Explore industry and regulatory interest in this approach to addressing food safety and packaging waste.