STORAGE STABILITY OF CHICKEN AS AFFECTED BY MAP AND LACTIC-ACID TREATMENT

The effects of MAP and/or pretreatment with lactic acid buffer were st udied on the shelf-life of broiler carcasses, under conditions simulat ing market storage (4 and 7 degrees C) in the State of Kuwait. Pretrea tment with lactic acid buffer increased treated carcass shelf-life by 6-7 days when stored at 4 degrees C and 5-6 days at 7 degrees C. Likew ise, pretreatment of MAP carcasses with the same buffer extended the s helf-life to >36 and 35 days, compared with 22 and 13 days for the unt reated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving t he storage quality of poultry.