ABSTRACT
Consumption of chicken has increased in many countries due to its benecial health effects and nutritional value (Chouliara et al., 2007). Poultry meat is very susceptible to spoilage, and its stability and microbiological safety are based on a combination of various factors in order not to be contaminated by microorganisms (Chun et al., 2009). The spoilage of fresh poultry products, apart from being an economic burden to the producer, may also cause health problems, since poultry meat is likely to contain pathogenic microorganisms (Geornaras et al., 1998). The main bacterial pathogens occurring in chicken are Escherichia coli, Salmonella spp., Listeria monocytogenes, and Campylobacter jejuni, present in the intestinal micro›ora of the chicken (Anang et al., 2007). Application of MAP has the potential to suppress microbial growth and extend the shelf life of foods (Zardetto, 2005). According to Brody (1996), “nearly a third of all fresh poultry in North America is master-packaged in bulk under modied atmospheres for distribution to retail grocery and hotel, restaurant and institutional outlets.” The success of MAP depends on several factors such as gas mixture composition, initial microbial meat quality, temperature control, packaging properties, and the efciency of equipment used (Taylor, 1996).
