Ready-to-cook Research Articles

Battering the Way to Establish a Global Identity: iD Growth Strategy

The sight of a large number of refrigerated trucks with ready-to-cook (RTC) food loaded into them to assist the homemaker was a fascinating scene in the premises of the fast-growing fresh food company iD Fresh Food in Bangalore. The person who shaped his identity through a new-age food start-up brand iD Fresh was Mr. P.C. Musthafa (PC). Resisting all odds in his life, he dared to venture into RTC Indian cuisine ingredients like idly, 1 dosa batter, 2 and made it an extraordinary homemaker experience. The thought of making branded and hygienic batter struck Musthafa and his cousins while sitting in their grocery store when they noticed the batter from an external supplier ran out of stock several times. Moreover, there were hygiene and quality complaints about the product. This provoked them to start their own idly–dosa batter business to provide hygienic, 100% natural RTC batter without any preservatives, chemicals or artificial flavours. Therefore, in 2005, they decided to give it a try with an initial investment of Indian Rupees (INR) 50,000. PC was not satisfied with the growth from INR 2 million to INR 2,400 million. He and his team are visualizing to reach INR 10 billion by 2023–2024 and want to become the most sought-after brand worldwide. With an untapped market potential of 90% in India, its products are currently sold across fifteen cities in India, UAE and the United States. Despite this, they plan to expand their business to North America, Europe and Asia in the next 5 years. Hence, the founder was contemplating various options for their growth strategies to venture into foreign markets.

Development of value added Ready-to-Cook (RTC) convenient mix by using barley, oat and flaxseeds

The present study was carried out with the objective to process barley, oat and flaxseeds and to utilize them to develop value added Ready-to-Cook (RTC) convenient mix. The process for preparation of RTC convenient mix was standardized and prepared product was assessed for various sensory attributes. It was observed that 20% barley flour and 50% oat flour can be incorporated in wheat flour for the preparation of acceptable RTC convenient mix. Various levels of roasted flaxseed powder (5, 10, 15, 20 and 25%) were incorporated in acceptable mixed cereal formulation. The value added barley and oat based convenient mixes containing 5-25% flaxseeds were adjudged ‘liked moderately’ to ‘liked very much’ by the judges. Barley and oat-based value added RTC convenient mix containing flaxseed (Type I and II) contained significantly higher protein, fat, fibre and TDF content. Hence, 25% flaxseed can be incorporated in barley and oat based convenient mixes for the preparation of value added Ready-to-Cook (RTC) convenient mix.

Physico-chemical and mechanical properties of Shallot onion for designing of processing equipment and packaging

Aggregatum onion (Allium cepa L. var. aggregatum.) is used as seasoning material for preparation of food. In south Indian cuisine, it is primarily renowned for its pungency and used in various dishes. By secondary processing different product could be prepared from peeled onion are flakes, powder and paste. Now a days the demand for Ready to cook (RTC) products are high in the market. In order to understand product behaviour during design of processing equipment, grading, packaging, and storage for peeled onion. The physico-chemical and mechanical properties are important. These properties were measured as per the standard procedures. The true density and bulk density of aggregatum peeled onion were 989kg/m3and 378 kg/m3 respectively. The coefficient of static friction, crushing load and penetration load were also measured. The average crushing load and penetration load of fresh peeled onion were recorded as 107.35 and 8.69 N respectively. The moisture content and shape of aggregatum peeled onion was measured as 83.23% (w.b) and spherical in shape. The TSS of fresh peeled onion was found 14.45 ± 2.47° Brix. The pH, acidity were also measured. The ascorbic content, total phenolic and antioxidant activity DPPH % were found as 16.44 ± 0.28 mg/100gm, 1295 µg GAE/g FW and 67.5% respectively.

Market Strategies for Promotion of Millets: A Critical Analysis on Assessment of Market Potential of Ready to Eat (RTE) and Ready to Cook (RTC) Millet Based Products in Hyderabad

Aim: To understand the millet product features influencing consumers buying behavior and to analyze the market potential for Ready to Eat (RTE) and Ready to Cook (RTC) millet-based products in Hyderabad.
 Study Design: Experimental Design.
 Place and Duration of Study: 6 months, Hyderabad.
 Methodology: It attained the objective of analyzing market potential of millets (RTE and RTC) and also to determine the product features influencing consumer buying behavior, for which 120 consumers and 30 dealers of millets were interviewed through structured questionnaires. The results revealed that the majority of the sampled consumers are already acquainted with the consumption of finger millet, sorghum and pearl millet mostly during the Breakfast, Dinner and Lunch hours. Frequency of consumption was found to be more as both RTE and RTC forms, (46%), followed by staple grains (29%), only RTC (13%) and RTE (12%). Among all the influencing factors ‘price’ holds first rank followed by taste (second), brand(third), promotional offers(fourth) and packaging(fifth). Application of one sample t-test was done which presents that the average monthly expenses on millets were ≥ Rs.250. From the dealers’ data, it was revealed that the average price per unit for RTE is Rs.90 for the sampled millet products which were higher than that of RTC, (Rs.79.06) and grain form (Rs.77.77). By conducting a comparative analysis between the annual expenses of the consumer sample and the annual sales of the dealer sample it was found that the market has a huge potential which can still be penetrated and explored to build a lucrative market for millets in future.

Consumer Purchase Behaviour towards Leafy Greens in a Specialized Retail Store

The research study intended to explore the consumer purchase behaviour of leafy greens at a specialized retail store in Coimbatore. The study broadly focused on three aspects viz. factors that influenced the purchase of greens in the store, awareness about ready to cook and value-added products of greens and problems faced by consumers while purchasing them. The information was collected from 50 respondents by adopting the purposive sampling procedure. Percentage analysis was used to analyze the awareness of ready to cook and value-added products of greens. It was concluded that the store information brochure was the major source of influence in purchase of greens. It was also inferred that among all attributes, product freshness was the primary reason for purchase of greens and non-availability of variety, poor packaging materials were the major problems faced by the sample consumers.

Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter

Natural colorimetric indicators have been fabricated using annatto and pomegranate extract powder and compared with chemical colorimetric indicator fabricated using bromophenol blue (BPB) to monitor the freshness of ready‐to‐cook (RTC) idli batter. The fabricated colorimetric indicator labels work on increasing headspace carbon dioxide (CO2) concentration and decreasing pH of stored batter, where indicators showed visible color change from lightest to darkest for spoiled samples. The headspace CO2 concentration of RTC idli batter increased from 0.15 ± 0.05 to 18.07 ± 0.21% (v/v) and pH decreased from 6.7 ± 0.06 to 4.5 ± 0.06 at optimum storage condition (35 ± 1°C) up to 24 h. The percent titratable acidity (% TA) increased from 0.44 ± 0.02 to 0.90 ± 0.02% up to 24 h. The viable lactic acid bacteria count (LABC) and total bacterial count (TBC) increased while yeast and mold count (YMC) was decreased with increasing fermentation time up to 24 h for batter stored at optimum condition. The color change of indicators was quantitatively measured with captured red, green, and blue (RGB) images. Pixel intensity for natural and chemical colorimetric indicators were decreased with increasing fermentation time. The leaching of chemical dye was observed on stored batter, and natural colorimetric indicators are nontoxic and successfully used as “on package sticker” for monitoring freshness of RTC idli batter.

Process optimization for the production of ready-to-cook carrot halwa

Increasing prevalence of nuclear family among the population as well as changing lifestyles have subjected consumers towards the adoption of instant food at the global level. Increasing popularity of ready-to-cook (RTC) foods amongst the consumers owing to convenience in their preparation, handling as well as their longer shelf life had encouraged the development of a variety of instant foods by various food processors. The term ‘ready-to-cook’ refers to simple, quick, and convenient food, which is easy and quicker to cook apart from being hygienic and free from contamination. The present study aims at the optimization of the recipe for the development of ready-to-cook carrot halwa based on color, texture, and sensory characteristics such as appearance, odor, taste, and overall acceptability. The sample (H4) with desirable red color, best organoleptic properties, and least hardness was selected for the proximate analysis.

Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

Effect of herbal feed additive containing saponins on the performance of goat kids

This study was taken up to assess the effect of supplementing Macrotyloma uniflorum (an herbal feed additive; HFA) on nutrient utilization, productive performance and meat quality of goat kids. Eight male Beetal goat kids (5 months old; body weight 14.05±0.41 kg) divided in to 2 equal groups were either fed a control total mixed ration (TMR) containing concentrate and green fodder in 50: 50 ratio on DM basis or control TMR supplemented with M. uniflorum @ 2.0% of DM intake for 90 days. Simultaneously, rumen studies were conducted on three rumen fistulated male bucks. Higher total-N, trichloroacetic acid precipitable nitrogen (TCA-N) and nonprotein nitrogen (NPN) concentration was observed in strained rumen contents (SRC) of animals fed M. uniflorum supplemented TMR as compared to control. Supplementation of TMR with M. uniflorum increased the production of volatile fatty acids (VFAs) and fermentation efficiency while efficiency of conversion of hexose to methane decreased in M. uniflorum supplemented TMR in comparison to control TMR. Nutrients digestibility, N-retention, urinary excretion of purine derivatives, blood profile and average daily gain were comparable in both the groups. The higher ready to cook (RTC) carcass percentage resulted in higher RTC carcass yield in M. uniflorum supplemented group. Overall, the weight of most of the primal cuts expressed as per cent of dressed weight improved in goat kids fed TMR supplemented with M. uniflorum as compared to those fed control diet. Hence, the higher weight of most of the primal cuts can be achieved in Beetal goat kids by supplementing the TMR with M. uniflorum (kulthi) at 2% of DM intake.

Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

Aim: The current study focuses on the effect of PP nanocomposite multi-layered film on physicochemical properties of stored idli batter and prepared idli cakes.
 Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019.
 Methodology: The developed PP nanocomposite multi-layered film composed with depositing silicon dioxide (SiO2) on polypropylene (PP) film (0.010 mm) and attached with ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm). The Physico-chemical properties of developed multi-layered and commercial PP film stored idli batter with different blend ratios of rice to black gram (3:1 and 4:1) were evaluated in terms of pH, percent titrable acidity (% TA), colour value (∆E), viscosity (cP) and volume measurement (ml). Idli cake prepared with batter stored in multi-layered film and evaluated in terms of colour, texture and percent pore characteristics. The percent pore presents in per square inches of prepared idli cake with different blend ratios and fermentation time were analysed using the grayscale image in MATLAB.
 Results and Discussion: The pH value of stored batter ranges from 6.7 to 4.5 or lower, to reach pH below 4.5 or lower commercially stored batter took 24 h and batter stored in the multi-layered film took 36 h at ambient temperature. The multi-layered stored batter showed better results of physicochemical properties in terms of fermentation time. Idli cake prepared with 3:1 blend ratio showed good results in terms of textural properties with compared to 4:1 blend ratio. Idli cake prepared with 3:1 blend ratio showed more pore percentage (21.88-36.80%) as compared to 4:1 blend ratio (18-32.98%) in per square inch. Due to higher barrier properties of the multi-layered film, the bacterial count increases at a slow rate and help to extend the shelf life of packaged batter more than 30 h at ambient temperature.

Development of High Oxygen Barrier Multi-layered Packaging Film for Shelf Life Extension of Ready-to-Cook (RTC) Idli Batter

Aim: The current study focuses on development of high oxygen barrier multi-layered packaging film for shelf life extension of Ready-to-Cook (RTC) idli batter.
 Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019.
 Methodology: The developed multi-layered film composed with polypropylene (PP) nanocomposite by depositing silicon dioxide (SiO2) on PP (0.010 mm) film and attached with different thickness of barrier layers were PP (0.010–0.053 mm) and ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm) using layer-by-layer (LbL) process. The physical and chemical characteristics of commercial (A) and all developed multi-layered (B, C, D, E and F) films were tested for barrier and mechanical properties.
 Results and Discussion: The SEM analysis confirmed that the developed PP nanocomposite multi-layered films have a presence of SiO2 with quasi-spherical structure with diameter ranging from 200 to 500 nm. FTIR analysis also identified the presence of Si-O-Si group on all the developed PP nanocomposite films at wavenumber ranges from 1100-900 cm-1 and 467 cm-1. The film composed with PP++SiO2+EVOH (sample F) showed lower in oxygen transmission rate (OTR) of 452.46±33.94 cc/m2/24h and water vapour transmission rate (WVTR) of 1.07±0.16 g/m2 day. The batter stored in sample F film help to extend the shelf life upto 33 h at ambient temperature and commercially stored batter spoiled quickly (24 h) at ambient temperature.

Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry.

Increasing urbanization, busy lifestyles has been providing a huge impetus to prefer ready to cook (RTC) food products. The research project was conducted to develop such a RTC product which fits the busy lifestyle of people as well as does not compromise on part of nutritional profile. The curry was prepared by washing, cutting, boiling (till vegetables gets soft) and blanching (5min in 5% brine solution) followed by drying of five seasonal vegetables viz., carrot, peas, potato, cauliflower, beans in hot air dryer at 65 ± 5°C for 10-12h. A standardized gravy mix powder (onion, garlic, spices and herbs) was used to add flavor. Serving size for one person i.e. sachet contained 25g dried vegetables, 10g gravy mix powder and 200ml water was prepared and packed. The recipe was finalized after sensory trials. The curry was ready in approximately 5min in pressure cooker. The product remained well acceptable up to 4months when packed in LDPE pouches under normal room temperature conditions. However, the shelf life of 4months at 25°C for a dried product is by all means considered good by the general expectations of dried foods and keeping the quality of dried foods reported in the literature.

Extension of shelf-life of ready-to-cook (RTC) pangas fish (Pangasianodon hypophthalmus) curry by modified atmosphere packaging at chilled storage

Ready-to-cook (RTC) fish products are getting popular due to busy lifestyle of the people. However, preservation is a big concern for these types of perishable food items. Modified atmosphere packaging (MAP) is a widely used packaging technique used for displaying chilled fish and fishery products in developed countries. In light of this, the quality and shelf-life of RTC pangas fish (Pangasianodon hypophthalmus) curry was evaluated by biochemical and microbiological analysis under not sealed pack (control), MAP-1 (50% CO2 & 50% N2) and MAP-2 (75% CO2 & 25%N2) pack at 4 days interval during 20 days of storage at 4°C. The pH value of pangas fish curry was in the range of 6.01 to 6.80 during the storage period. The total volatile base nitrogen (TVB-N) value in fish curry gradually increased with the storage time. However, there were no significant (p<0.05) differences in pH and TVBN values among all packaging conditions during storage. Thiobarbituric acid reactive substances (TBARS) fluctuated between 0.03 to 0.56 mg malonaldehyde/kg during the storage period. The pH, TVB-N and TBARS values under all packaging conditions were within the acceptable limit during the storage period. The total viable count (TVC) gradually increased with time in all packaging conditions. However, significantly (p<0.05) lower TVC values were observed on the 12th and 16th day of storage in all samples compared to that of the control sample. Considering the bacterial counts, the shelf-life was determined at approximately 9 days for not sealed pack, 13 days for MAP-1, and 15 days for MAP-2 sample, based on the 7 logs CFU/g, which is considered as the upper acceptable limit for fresh and frozen fish. Therefore, the MAP-2 (75% CO2 & 25%N2) is the best packaging, which can be utilized by the superstores to display this kind of value-added products with extended shelf life.

Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops

The aims of this study were to prepare a natural active chitosan coating loaded with nano-encapsulated Paulownia Tomentosa essential oils (PTEO) and to investigate the effects of the coating treatments on lipid oxidation, microbial growth, and sensory attributes of ready-to-cook (RTC) pork chops over a 16-day storage at 4 °C. PTEO-incorporated chitosan nanoparticles (PTEO-CNPs) with the mean diameter of 185 nm were prepared by the ionic gelation method. Zeta potential, encapsulation efficiency (EE) and polydispersity index of nanoparticles were 41.3 mV, 40.6% and 0.67, respectively. The results of coating of RTC pork chops indicated that all coating treatments could effectively decrease the microbial growth and chemical spoilage of samples compared to the control (p < 0.05) during the storage. Encapsulation contributed to the sustained release of PTEO and resulted in an enhanced antimicrobial, antioxidant activity and sensory attributes. The study suggests that nano-encapsulated PTEO-based edible chitosan coating can be a prospective active packaging for prolonging the shelf-life of RTC pork chops.

Antioxidant Activity of Jackfruit based Ready-To-Cook (RTC) Curry Mixes

Antioxidant Activity of Jackfruit based Ready-To-Cook (RTC) Curry Mixes

Gearing Up For Growth & Sustainability: A Case Study on ‘iD Fresh Food’

The case is all about the journey of an entrepreneur Mr. Musthafa with his venture iD Fresh Foods India Ltd. Back in 2006 with a humble beginning, as a small store selling Idli and Dosa batter at Tippsandra, Bengaluru, iD at 2018, has grown multi-fold, presented in over 21,000 stores, 17 cities and is planning to expand to 30 cities in next few years. A number of accolades in its hat like “Best food marketing idea 2016”, “Vocational excellence award 2016”, “Best packaging design award 2015” and many other appreciations, “iD Fresh Food” would be a great case study for the B-school students or students of other business management courses and would add value to the marketing or entrepreneurship literature. This case study specially examined the marketing strategies adopted by the company to establish itself in the cluttered RTC (Ready to cook) packaged food sector in an emerging market scenario. The issue of the case is to examine whether the company should diversify or continues its basic philosophy of serving natural preservative free packaged food items and how far the closely-knit management style is going to sustain its market leadership position in future.

Development of Ready to Cook (RTC) Edible Coated Foxtail Millet Pulao Mix

Foxtail millet (Setaria italica) consumption remains restricted only to certain parts of the population due to lack of information on its potential role in value addition and also in the prevention of type 2 diabetes and others. The unavailability of ready-to-cook food products from foxtail millet also constricts its usage. Foxtail millet is traditionally dehusked before consumption. Dehusking is essential because the outer layer is fibrous, tough and causes irritation while swallowing. However in the present study, to compensate the losses of phytochemicals present in the outer husk, edible coatings (gum acacia, fenugreek seeds, curry leaf and aloe vera) were applied on the dehusked grain. Further, a Ready-to-Cook (RTC) pulao mix was standardized using edible coated foxtail millet, dehydrated vegetables, herbs and spices. Controls used were rice and uncoated foxtail millet. Products were evaluated organoleptically by semi-trained panellists. The highest overall acceptability was for the control rice pulao mix (7.8) followed by curry leaf coated mix (7.3), uncoated mix (7.1), fenugreek seeds coated mix (7.0), gum acacia coated mix (6.9) and then aloe vera coated mix (6.8). The shelf life of pulao mix was also studied. Samples were packed in High Density Poly Ethylene (HDPE) pouches and stored at ambient conditions for three months. No microbial load was found in all the fresh samples. In both the controls- rice and uncoated millet, yeast was found at the 90th day of storage whereas no yeast was found in the coated samples

Combination effect of Alpinia malaccensis and Terminalia catappa extract for controlling foodborne pathogens and spoilage bacteria on ready to cook vacuum packed raw chicken meat

AbstractThe combined antibacterial activity of Alpinia malaccensis and Terminalia catappa, was tested for Listeria monocytogenes, Staphylococcus aureus and spoilage bacteria in vacuum packed ready‐to‐cook (RTC) chicken. The 10 g of chicken pieces were inoculated with each bacterium and marinated with 0.5 ml of the mixture of 5 mg/ml A. malaccensis and 20 mg/ml T. catappa. The chicken was vacuum packed after adding 1 ml extract mixture and stored at 4 or 8 °C for 12 days. Every three‐day intervals microbial count, lipid oxidation, pH, and the color was determined. Combination of plant extracts significantly (p &lt; .05) inhibited the growth of S. aureus bacteria with 1.80, 2.13, 2.36, and 2.97 log CFU/g reduction over 3, 6, 9, and 12 days stored at 8 °C. Similarly, L. monocytogenes was significantly (p &lt; .05) inhibited at 6, 9, 12 days with 1.22, 1.60, and 1.55 log CFU/g reduction compared to control at 4 °C. Lipid oxidation significantly reduced (p &lt; .05) in treated chicken 1.39 MDA mg/kg and 2.43 MDA mg/kg at day 12 at 4 and 8 °C, respectively. Total plate count of treated chicken showed 6.59 ± 0.10 log CFU/g at 6 days of storage at 4 °C and 6.66 ± 0.36 CFU/g during 9 days of storage at 8 °C allowing safe for human consumption.Practical applicationsThe shelf‐life of RTC marinated vacuum packed fresh chicken samples stored at 4 and 8 °C were significantly extended for 6 and 9 days, respectively. Plant extracts combination showed a significant inhibition of L. monocytogenes or S. aureus and spoilage bacteria and reduced lipid oxidation. Therefore, two plants extract combinations act as antimicrobials and antioxidants which could stabilize lipid oxidation, color, and microbial growth thus extending the shelf‐life of ready to cook fresh chicken meat products. Therefore, marinated RTC chicken is economically important for the food industry.

Formulation of ready-to-cook (RTC) malted little millet based complementary health food

Standardization of process for to formulate little millet based complementary food was undertaken. The formulations were prepared by replacing malted wheat flour with malted little millet flour at 0, 25, 50, 75 and 100 per cent of. The optimized formulation was added with Skim Milk Powder (SMP) replacing green gram at 0, 25, 50, 75 and 100 per cent. The best formulation with SMP was replaced by adding Whey Protein Hydrolysate (WPH) at 50, 75 and 100 per cent. The porridge was prepared from formulations with the ratio of 1:4 (Formulation: water), cooked, cooled and served to a team of judges to adjudge the best combination. The blend with ratio of 0:100 adjudged best among the blends. The SMP (100 per cent) addition enhanced the overall acceptability of product to a significant level (8.02) compared to product with green gram flour (6.59). The product with WPH was comparable to the SMP added product. The formulated product can be conveniently stored for 60 days. It was concluded that malted little millet flour could be successfully incorporated into the little millet malt based complementary foods.

Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 ± 1 °C for 12 days. The antioxidant effects against lipid oxidation and antimicrobial activity against total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, and Pseudomonus spp. were analyzed. At the same time, Changes in color parameters and sensory attributes of all RTC samples were evaluated. Results showed that CH-BV coating treatments tended to retard lipid oxidation by inhibited the increases in TBARS values. CH coating treatments enhanced L* and maintained a* values almost stable during storage. Compared to the control sample, CH and CH-BV coating treatments maintained the initial color values of samples for a longer period according to DE* values. Based primarily on microbiological and sensory data, CH and CH-BV coating treatments improved shelf-life by ca. 3 and 6 days, respectively. Therefore, bamboo vinegar-based edible coating treatment could be applied to RTC meat products to improve product's shelf life and food safety.