Factors affecting shelf life of poultry meat

Abstract

Poultry meat and meat products are highly susceptible to both oxidative and microbial spoilage. This chapter reviews recent progress in understanding of the mechanisms behind microbial spoilage as well as lipid and protein oxidation. These understanding enables design and implementation of novel and effective antioxidant and antimicrobial strategies to extend shelf life. The chapter discusses current research on interventions such as modifying diets of birds before slaughter, the use of novel antioxidant and antimicrobial compounds in poultry products and developments in packaging.