Effect of Vacuum and Aerial Packaging on the Quality and Shelf Life of Broiler Meat Treated with Extra Virgin Olive Oil

Extra virgin olive oil (EVOO) treatment during the vacuum and aerial packaging affected the sensory, physicochemical, biochemical, and microbiological characteristics of chicken breast meat. Meat samples were separated into four treatment groups: T1 (aerial packaging of EVOO- treated meat), T2 (aerial packaging of raw meat), T3 (vacuum packaging of EVOO-treated meat), and T4 (vacuum packaging of raw meat). The samples' sensory, physicochemical, biochemical, and microbiological characteristics were determined at the 0, 5, 10, and 15 d of preservation. Regarding sensory properties, no significant differences (p>0.05) were found in color, flavor, tenderness, juiciness, and overall acceptability scores of all the tested samples; still, T3 performed best and was most preferable among those. The pH levels varied significantly (p<0.05) amongst the four treatment groups. In the T2 group, the most favorable raw pH was observed. Cooking loss varied significantly (p<0.05) among various treatments, although water holding capacity (WHC) did not vary significantly (p>0.05). However, T3 performed best in both cases. The most favorable thiobarbituric acid reactive substances (TBARS) value was found in T3. Additionally, compared to the other groups, T3 had significantly (p<0.05) lower total viable count (TVC) and total yeast mold count (TYMC) values, whereas T4 had significantly (p<0.05) lower total coliform count (TCC) values. Therefore, it can be concluded that, regarding sensory, anti-oxidative, physicochemical, and microbial properties, T3 (vacuum packaging of EVOO-treated meat) was better among all treatments.