The usage of different concentrations of two gas mixture (Carbon dioxide, Nitrogen), and also vacuum conditions and the effect of flexible multi-layer films has been studied for shelf life prolongation of chicken meal (without spices) at refrigerator (T= 5 0C). Ordinary condition as a control packaging were compared with two type of modified atmosphere packaging : {(N270% + CO230%), (N230% + CO270%)} and vacuum conditions in this study. Chicken meals were packaged into one kind of polymeric flexible pouch” 4 layers with thickness 136 μ (PET / AL / PET/LLD)”. Samples were performed microbial tests (Total count of bacteria, Clostridium botulinum count), chemical test (pH) and sensory evaluation in different times. The usage of MAP was not adequate for controlling spoilage, but the spoilage process was delayed. The shelf life of chicken meals under ( % 30 CO2 +% 70 N2 ) and also vacuum conditions in this container were 14 days .However, the best condition belonged to ( N2 30% + CO270% ) ,which shelf life was extended to 21 days. Other hand sensory properties showed that increasing the amount of CO2 increased retention time, and can adversely affect the taste of chicken meal under modified atmosphere. The PH variable has not decreased rapidly, in each treatments during storage times(56 days), while can be explained by characteristic of this multi layer flexible pouch with less water vapor and oxygen permeability, caused to control some chemical reactions in samples. Maximum change of pH was related to vacuum conditions, then treatment under % 30 CO2 and the lowest changes belonged to treatment under % 70 CO2.
