Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

The objective of the present study was to investigate the combined effect of different ozone dose (2, 5, and 10 mg/L) and of vacuum packaging on shelf life extension of fresh chicken legs, packaged with polyamide/polyethylene bags and stored at 4 ± 1 °C, for 16 days. Parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Yeasts and moulds, and Enterobacteriaceae), physicochemical (pH, colour parameters) and sensory (odour,...