How much can shelf life of chicken be extended?
Among all the hectic activity within iNOBox we are currently running an experiment on chicken. One of the inputs from industry is the need for extending the shelf life of sliced, fried chicken fillets. Some of the means to achieve longer shelf life without reducing quality is CO2-treatment, high pressure processing and microwaves.
One of the immediate results we see is the ability of these technologies to produce a texture according to market demands.
The picture shows slices of fried chicken being pasteurized by microwaves while researchers document the process with fiber optic temperature probes.