Location: Quality & Safety Assessment Research
Project Number: 6040-41440-002-01-T
Project Type: Trust Fund Cooperative Agreement
Start Date: Aug 1, 2015
End Date: Apr 1, 2018
The overall objectives of this research is to identify the optimal ACP treatment conditions for extending the microbiological shelf life and reducing foodborne pathogens of fresh chicken breast meat without compromise of sensory quality by using Fractional Factorial Design (FFD)/Response Surface Methodology (RSM).
The procedures to optimize the ACP antimicrobial packaging system for fresh poultry meat applications consist of three phases. In phase one of the project, we will determine the optimal treatment level of each treatment factor for fresh boneless skinless chicken breast meat based on the formation of bactericidal components within packages and growth of spoilage microorganisms and foodborne pathogen Salmonella and Campylobacter. In phase two of the project, the interaction of optimal treatment factors identified in phase one will be further investigated using either FFD or RSM method. In phase three, the combination of optimal treatment factors identified in phase two will be validated based on both microbiological shelf life extension and meat sensory quality assessments during refrigerated storage of fresh poultry breast meat.