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Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts

2027-01-01Artigo de investigação Acesso aberto
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dc.contributor.authorLangsrud, Solveig
dc.contributor.authorJoy, Aira Aquino
dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorBerget, Ingunn
dc.contributor.authorTeixeira, Paula
dc.contributor.authorMonteiro, Maria João P.
dc.contributor.authorSzakos, Dávid
dc.contributor.authorKasza, Gyula
dc.contributor.authorGarder, Mari Øvrum
dc.contributor.authorFagerlund, Annette
dc.contributor.authorJensen, Merete Rusås
dc.contributor.authorMåge, Ingrid
dc.contributor.authorAlmli, Valérie Lengard
dc.contributor.authorMoen, Birgitte
dc.date.accessioned2026-07-17T16:07:43Z
dc.date.available2026-07-17T16:07:43Z
dc.date.issued2027-01-01
dc.description.abstractA declared shelf life aligned with consumer acceptance is essential to avoid unnecessary food waste. The relationship between microbial development and consumers’ odour-based decisions to accept or discard industrially packed chicken breasts from three European countries (Hungary, Norway and Portugal) was investigated. Products were stored at 4 ◦C up to 27 days, with or without a shift to 8 ◦C after 3–7 days to mimic temperature abuse at retail/consumer stages. Bacterial levels were quantified by culture-based enumeration (total viable counts, TVC), and the microbiota assessed by 16S rRNA gene amplicon sequencing. In each country ≥120 consumers assessed acceptance based on odour. Acceptance was modelled through survival analysis using time (days) and TVC as predictors. Initial TVC differed among products (2.5 - 4.3 log cfu/g). Dominant taxa were Photobacterium (Hungary), Lactobacillales (Norway), and Brochothrix together with Yersiniaceae (Portugal) at the end of the declared shelf life. Temperature abuse shifted the microbiota towards higher proportions of Enterobacterales (Norway and Portugal). Sensory shelf life varied markedly, with 25% rejection rates reached after 9 days (Hungary), 25 days (Norway), and 12 days (Portugal) during storage at 4 ◦C, corresponding to TVCs of 6.4, 7.4 and 7.3 log cfu/g. We propose a consumer-anchored methodological approach for shelf life assessment that (i) predefines an acceptable rejection level (ii) models acceptance as a function of TVC under foreseeable abuse and (iii) complements culture-dependent analyses with culture-independent profiling. This approach links microbial criteria to consumer perception and behaviour and providing a basis for more accurate, consumer-anchored shelf-life determination.eng
dc.identifier.doi10.1016/j.fm.2026.105226
dc.identifier.eid105043930657
dc.identifier.othere089d8bf-e88a-4a6f-80f1-695db69749cf
dc.identifier.urihttp://hdl.handle.net/10400.14/58755
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAcademic Press
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectShelf life determinationeng
dc.subjectConsumer acceptanceeng
dc.subjectSpoilage microbiotaeng
dc.subjectFood wasteeng
dc.subjectSensory shelf lifeeng
dc.titleUsing consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue141
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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