Kazakh researchers have made a significant step in the field of food technology by presenting an innovative method for storing chilled poultry meat. The antimicrobial coating developed at the Kazakh Research Institute of Processing and Food Industry allows meat to stay fresh for up to 20 days at a temperature of approximately 0 degrees. This is three times longer than standard storage periods, and the technology completely eliminates the use of harmful nitrates and nitrites.
The development is based on the use of natural components, such as whey and bacteriocin obtained from a hybrid strain of Lactococcus lactis. This "bio-shield" effectively prevents the growth of dangerous microorganisms, including salmonella and listeria, while remaining absolutely safe for human health. This project fully aligns with the global "Clean Label" trend, which implies the use of natural additives instead of toxic chemicals.
This solution holds significant strategic importance for the meat industry. According to FAO forecasts, by 2030, poultry meat will account for more than 40% of the global market, and the ability to supply chilled products instead of frozen ones will provide a substantial competitive advantage. Extending the shelf life to 20 days will enhance export opportunities, significantly reduce losses from product spoilage, and increase the added value of the products.
The research was conducted over three years, from 2023 to 2025. During this period, scientists not only determined the optimal composition of the film but also confirmed that the meat retains its taste qualities and attractive appearance even after prolonged transportation. The technology has been successfully tested in real production at the "Medeu 55" agricultural cooperative and is ready for widespread implementation. The use of domestic strains and raw materials helps reduce the dependence of factories on imported preservatives and opens up opportunities for deep processing of agricultural products in the country. It is also worth noting that this is not the only recent success of Kazakh scientists; earlier, they presented a line of healthy breakfasts aimed at combating obesity and diabetes.
