The short shelf life of chicken meat poses a major challenge in handling and distribution, especially when the cold chain does not function properly. Therefore, extra measures are needed to maintain freshness and extend shelf life more effectively.

Ensuring that fresh protein products remain safe and unspoiled is a significant challenge in the processing and storage of chicken meat. Due to its highly perishable nature, chicken meat generally needs to be consumed promptly or stored at low temperatures. In several international food safety guidelines, perishable foods such as raw chicken are governed by the “2-hour/4-hour rule.”

Within less than 2 hours at room temperature, raw chicken meat is still safe to be used, sold, or returned to refrigeration. If it has been held for more than 2 hours but less than 4 hours, the chicken may still be used or sold, but must not be returned to the refrigerator. Beyond that—over 4 hours—the chicken should not be sold, as it is no longer safe for consumption.

This time rule takes into account the duration food spends in the temperature danger zone, approximately 5°C–60°C. This includes preparation, storage, transportation, and retail display. Prolonged storage within this temperature range has a direct impact on freshness, microbiological safety, and overall meat quality.

Food loss becomes a serious concern when dealing with the short shelf life of chicken. This can directly result in economic losses across the entire supply chain, from processing to distribution. Consumers may also suffer losses in the form of reduced quality and nutritional value, as well as increased risk of foodborne illness. These challenges are even greater when infrastructure is inadequate and cold chain systems cannot be fully implemented. Therefore, additional approaches are needed to extend shelf life without compromising chicken quality.

Energy-Efficient Technologies

Various technologies have been developed to improve meat shelf life. Without manipulating temperature, these technologies do not alter texture, color, flavor, or nutritional content. Known as non-thermal technologies, they work through methods such as UV-C irradiation, vacuum packaging, high hydrostatic pressure (HHP), cold plasma, and ozone.

UV-C irradiation is one of the advanced technologies receiving significant attention in scientific literature due to its potential as an energy-efficient and environmentally friendly preservation alternative. It is the most extensively studied among non-thermal methods. UV-C light is applied to poultry meat for about ten minutes to extend shelf life without affecting tenderness or cooking loss.

This method is used to disinfect surfaces and extend the shelf life of meat products in a way that does not damage sensory quality, unlike conventional heat-based methods. The UV-C wavelength, around 254 nm, is capable of damaging microbial DNA and RNA on the surface of chicken meat. Through this mechanism, pathogenic and spoilage bacteria such as Salmonella and Listeria can be inactivated without heating the meat. Heating is avoided because it can degrade proteins and other nutrients present in chicken.

The main advantage of UV-C technology for chicken is its rapid process and its ability to preserve the physical and chemical properties of the meat. Texture, color, and nutritional value remain intact because no heat is applied. As such, this method supports the need to maintain the nutritional quality of chicken throughout long supply chains.

This article is an excerpt from the Post-Harvest section of Poultry Indonesia magazine, December 2025 edition. Read the full article in Poultry Indonesia Magazine December 2025 Edition. For subscriptions or further information, please contact: https://wa.me/+6287780120754 or sirkulasipoultry@gmail.com