The aim of a recent study conducted by a team of Indian researchers (Zende et al., 2025) was to assess the quality and shelf life of chicken salami packaged under atmospheric, vacuum-packed and modified atmosphere (MAP) conditions at a temperature of 4 °C. Specifically, three different packaging materials were used (EVOH-based, nylon-based and multilayer material-based), and the samples were monitored with regard to the key sensory, physicochemical and microbiological parameters over a ten-week period.

The results show that atmospheric packaging led to complete product deterioration by the fourth week, whereas vacuum-packed and MAP-packed samples extended the shelf life of the salami to the sixth and seventh weeks, respectively.

Microbiological analysis revealed the absence of Escherichia coli and Staphylococcus aureus from the third week of storage onwards in the vacuum-packed and MAP-packed samples, while the number of yeasts and moulds generally increased as the storage period progressed. Regardless of the packaging conditions, the chemical and physical parameters such as pH, total volatile basic nitrogen (TVBN) and meat swelling capacity (MSC) increased, while the extract release volume (ERV), methylene blue reduction time (MBRT) and resazurin dye reduction test (RDRT) values decreased during storage.

In summary, the study allows us to conclude that MAP packaging and Evoh-based material represent the most effective combination for preserving/extending the shelf life of chicken salami for up to seven weeks at refrigeration temperature.

Bibliografy: R. Zende et al., Indian Journal of Comparative Microbiology Immunology and Infectious Diseases, 46, 2025, 1-19.