Silva, Beatriz NunesHeir, EvenMoen, BirgitteÅsli, Anette WoldTeixeira, Paula2026-05-182026-05-182026-04-01e0b92b65-6989-4588-af49-4d4a5d5b55c1http://hdl.handle.net/10400.14/57741Background: The Challenge: Microbial spoilage represents a major challenge for raw chicken meat, accelerating deterioration and shortening shelf life. The Opportunity: Fermentates (for example, fermentation extracts) are emerging as promising alternatives to classical food preservation methods.engconference poster not in proceedings