Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage

Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Boneless–skinless chicken breasts (N = 315; 105/treatment) were packaged using polyvinyl chloride (PVC) over- wrap, vacuum packaging (VP), or vacuum skin packaging (VSP) and stored in simulated retail conditions for 20 days. Packages of fresh chicken...