Freshness-based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions.

The current study was performed to develop dynamic quality and shelf-life prediction models using selected index for packaged chicken meat during storage. Generally, the results showed that meat deterioration, with respect to the different quality indices considered in the investigation, proceeds with increasing temperature and storage time. Highly significant (P ≤ 0.

Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness.

Storage experiments were conducted to study the impacts of the environmental factors (temperature (T) (°C), relative humidity (RH) (%), and air flow velocity (VEL) (m/s)) on the hen egg quality indices and to develop kinetic model(s) for freshness prediction. VEL had negligible effect on relative weight loss (RWL). All factors had significant effect on Haugh unit (HU) but only T impacted S-ovalbumin content (SO).