Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life

Int J Food Microbiol. 2013 Aug 16;166(1):54-8. doi: 10.1016/j.ijfoodmicro.2013.06.018. Epub 2013 Jun 20.


In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP, treated with rosemary oil 0.25% v/w, T-CH; stored under VP, treated with chitosan 1.5% w/v, and T-CH-RO; stored under VP, treated with chitosan 1.5% w/v and rosemary oil 0.25% v/w. Of the microbial microflora species examined, irrespective of treatment, lactic acid bacteria (LAB) constituted the most abundant group. Interestingly, total plate counts (TPCs) and LAB counts, exceeding the limit value of 7logcfu/g, in T and T-RO turkey samples coincided with low taste scores (5 and 6, respectively) on days 12 and 18 of storage. The shelf-life was approximately 10, 17-18 and >21days for the control (T), T-RO, T-CH and T-CH-RO turkey samples, respectively. Thus, a shelf-life extension of 7-8 and >11days was obtained for T-RO and T-CH, and T-CH-RO turkey samples, respectively. The presence of chitosan in T-CH and T-CH-RO samples did not negatively influence the taste of cooked turkey meat.

Keywords: Chitosan; Poultry; Rosemary; Turkey.

MeSH terms

  • Animals
  • Bacteria / drug effects*
  • Chitosan / pharmacology*
  • Colony Count, Microbial
  • Food Microbiology / methods*
  • Food Preservation / methods*
  • Food Preservatives / pharmacology*
  • Humans
  • Meat / microbiology*
  • Odorants
  • Oils, Volatile / pharmacology*
  • Poultry
  • Taste / drug effects
  • Time
  • Yeasts / drug effects


  • Food Preservatives
  • Oils, Volatile
  • rosemary oil
  • Chitosan