Effects of the packaging film oxygen transmission rate (OTR) on the od
or, color, aerobic plate count, and cooked volatile compounds in groun
d chicken leg meat were evaluated over a 14-d refrigerated storage (4
C) period. Freshly desinewed and ground chicken leg meat was packaged
under minimal vacuum in five films of different OTR. Films ranged from
30 to 12,000 mL oxygen/m(2) per 24 h. Odor scores of meat in packages
opened after 10 d were lower for the lowest OTR film than films with
higher OTR. Aerobic plate counts increased at a faster rate in the hig
her OTR films, and cooked meat volatile profiles showed little variati
on due to OTR film type. Specific products will require different pack
aging to optimize shelf-life quality. For ground chicken leg meat, an
intermediate OTR film is best to maintain a majority of the quality at
tributes during refrigerated storage.