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The aim of the study was to determine the effect of packaging method (PVC overwrap – in air, and under high-oxygen modified atmosphere – MAP), storage time and conditions (cooling room or display case) on the quality of chicken thighs. In MAP packages the gas mixture composition was measured. In all samples, the drip loss, pH of muscle tissue and L*, a*, b* color components of skin and muscle tissue were determined. It was found that along with the extension of storage time a tendency toward decreasing O2 and an increasing in CO2 content in MAP packages was observed. The amount of drip loss in MAP packaging for all days of storage was significantly higher (p ≤0.05) in comparison to the PVC overwrap. Also the amount of drip loss systematically increased with the extension of storage time, regardless of the packaging method and storage conditions of raw material.
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