Skip to main content
Harper Adams University logo

    Research

    Algae antimicrobial efficacy in raw meat packaging

    Abstract

    The main aim of this study is to determine the antimicrobial efficacy of natural agents (from Algae source) and edible coating singly and in combination. The secondary aim is to explore edible film as a method to reduce packaging waste without compromising the food safety of the product.

    Description

    Key objectives:

    • Reduce microbial growth and survival on raw chicken meats (excluding minced raw chicken).
    • Extend the shelf life of raw chicken products.
    • Reduce food packaging waste without compromising food safety.
    • Explore the impact of treatment on the quality characteristics of chicken products pre/post-cooking.
    • Explore industry and regulatory interest in this approach to addressing food safety and packaging waste.

    Funding Body

    Self-funded

    Lead Organisation

    Royal Agricultural University

    Partners

    Harper Adams University

    Cookies on the Harper Adams University website

    We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the website. However, you can change your cookie settings at any time.