Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices

Abstract The study aimed at extending shelf life without compromising quality of precooked chicken breast slices by various packaging and processing technologies. were packaged in modified atmosphere (MAP, 40% CO2, 60% N2), vacuum (VAC, 93% vacuum), processed with high pressure (HPP, 600 MPa, 2 min), microwave volumetric heating (MVH, 1 kW, 3 × 15 s), soluble gas stabilization (SGS, 100% 18 h, 1 °C) followed MAP (SGS-MAP), SGS VAC (SGS-VAC), HPP (SGS-HPP), MVH (SGS-MVH). eight treatments studied for their microbial physicochemical during 4 °C storage maximum 119 d. results showed that MAP, the most common commercial ready-to-eat chicken, was slightly superior to but much inferior HPP, MVH, control. with/without SGS, efficient method more than three months. improved inhibition compared non-SGS, synergetic effects or on insignificant. All treated chickens shared relatively comparable color, texture, pH drip loss. These attributes changed marginally while lipid oxidation increased markedly. reduced right after treatment storage. suppressed this effect did not last longer two weeks