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This study was carried out to investigate the effect of modified atmosphere packaging and frozen storage period in the colour characteristics of chick thigh meat. The treatments were 70%CO2+15%N2+15%O2, 70%CO2 +30%N2, 70%CO2+ 30% O2 ,50%N2+50%O2, vacuumand clove oil at different frozen storage periods (1, 30, 60,and 90 days at -18 C). An 84 chick thigh meat pieces were utilized in this study. Polyethylene bags were used in packaging meat under vacuum, then filled with different gases. Colour parameters such as lightness (L*), redness/greenness (a*), yellowness/blueness (b*), Chroma (∆C), the total colour difference (∆E), and hue angle (h) were studied. The results demonstration that the modified atmosphere packaging treatments have a significant (P<0.05) effect on L*, a*, h values, but b*, ∆C, and ∆E parameter were not significantly affected by the treatments. Furthermore, the frozen storage periods have a significant (P<0.05) effect on L*, a*, b*, h, ∆C, and ∆E values. The result clarified that the effect of the interference between the modified atmosphere packaging treatments and frozen storage periods on a*, ∆E, ∆C, and h values was not significant, but its effect on L* and b* was significant (P<0.05). The results also showed that the highest L* value was 54.12 by using vacuumed packaging treatment on 30 days of frozen storage period.  a* value was increased by using modified atmosphere packaging treatments but decreased with the increase of frozen storage period. b* value was ranged between 0.70 by control to 16.65 by using 70%CO2+15%N2+15%O2. The lowest ∆E, ∆C, and h values were 4.96, 2.70 and 0.53 by using70%CO2+30%N2, 70%CO2+30%N2 and clove oil on 30, 1 and 1 days of frozen storage period respectively.

Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat