Work

Influence of Takeout Packaging Systems and Storage Conditions on Microbiological, Chemical, and Sensory Properties of Turkey Meat

Year: 2025

Type: article

Abstract: ) due to its microaerophilic requirements. Open packaging limited bacterial growth, particularly at lower temperatures (6 °C). Sensory evaluation also showed significant differences regarding storage conditions. The study demonstrates that a short storage time in combination with low temperatures and packaging that allows for air exchange reduces the risk of foodborne illness most effectively. In contrast, packaging that allows minimal or no air exchange with the environment appears to be more favorable in terms of sensory attributes. These results highlighted the need to balance microbiological safety and sensory quality when selecting packaging systems for takeout meat products.

Source: Journal of Food Protection

DOI: 10.1016/j.jfp.2025.100682