Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat

• Main Authors: Marzlan, Anis Asyila, Meor Hussin, Anis Shobirin, Bourke, Paula, Chaple, Sonal, Barroug, Soukaina, Muhialdin, Belal J.
• Format: Article
• Published: Taylor and Francis 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96434/; https://www.tandfonline.com/doi/abs/10.1080/87559129.2021.2013499?journalCode=lfri20
• Institution: Universiti Putra Malaysia

The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stabi...