The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

• Published in: Journal of sensory studies Vol. 35; no. 3
• Main Authors: Oliveira e Silva, Rita, Carmo Rouxinol, Margarida I. F., Silva Coutinho Patarata, Luís A.
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2020; Wiley Subscription Services, Inc
• Subjects: Chickens; Consumers; Internet; Meat; Microorganisms; Odor; Odors; Photography; Poultry; Shelf life; Spoilage; Vacuum

Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to...