Kazakh scientists have extended the shelf life of chilled poultry meat to 20 days, QazMonitor reports, citing the Ministry of Agriculture.
Specialists at the Kazakh Research Institute of Processing and Food Industry, part of the National Agrarian Scientific and Educational Center, developed a technology that extends the storage period of chilled poultry nearly threefold, up to 20 days at 0±1°C without the use of nitrates or nitrites.
The solution is based on an antimicrobial edible coating made from whey and a bacteriocin produced by the hybrid strain Lactococcus lactis ssp. lactis F-116. The biopreservative suppresses key pathogens, including Pseudomonas, Salmonella, and Listeria, contains no toxic chemical additives, and complies with the international Clean Label concept.
The coating slows microbiological spoilage and preserves the organoleptic properties of poultry during extended storage. Between 2023 and 2025, researchers determined cryoscopic and supercooling temperature thresholds, identified the optimal concentration of the film-forming composition, developed carcass treatment recommendations, and prepared technical guidelines for applying the coating.
The technology has undergone industrial testing and has been implemented at Medeu 55 Agricultural Production Cooperative. The development is based on domestic microbial strains and whey, reducing dependence on imported food additives and supporting deeper processing of agricultural raw materials.
According to the Food and Agriculture Organization, poultry is expected to account for about 41% of the global meat market by 2030. Extending shelf life to 20 days may increase delivery distances, reduce spoilage losses, expand exports of chilled poultry, and raise value added.