New bio-coating promises to triple shelf life of chilled poultry
A group of Kazakh scientists has developed a technology that can nearly triple the shelf life of chilled poultry to around 20 days, according to the Ministry of Agriculture of Kazakhstan. The innovation involves coating poultry meat with a bio-based film made from whey and bacteriocin.
The ministry said the new technology could enable deliveries of chilled poultry over longer distances while reducing losses for producers.
The scientists propose using bacteriocin derived from the hybrid strain Lactococcus lactis ssp. lactis F-116, a fusant strain of lactic acid bacteria developed by the Kazakh Scientific Research Institute of Processing and Food Industry. So far, it has not been widely applied in commercial production.
A biopreservative
“This biopreservative effectively inhibits the growth of dangerous microorganisms, including Pseudomonas, Salmonella and Listeria. Furthermore, it does not contain toxic chemical additives and complies with the international ‘Clean Label’ concept, which requires the use of safe and natural ingredients,” the ministry said.
According to officials, the coating significantly slows microbiological spoilage and preserves the quality of chilled meat stored at 0±1°C for up to 20 days.
The ministry emphasised that the innovation could provide substantial support to the global poultry industry: “According to the Food and Agriculture Organization of the United Nations, by 2030 poultry meat will account for approximately 41% of the global meat market. Under these conditions, extending shelf life becomes a key factor in producers’ competitiveness and in expanding export opportunities.”
First trials successful
During research conducted between 2023 and 2025, scientists determined the cryoscopic and maximum supercooling temperatures of poultry meat, identified the optimal concentration of the film-forming compound and developed processing recommendations for poultry carcasses, the ministry reported.
The research also confirmed that the organoleptic properties – including taste, smell and texture – are preserved during extended storage.
The technology is now moving toward commercial application. According to the ministry, technical guidelines have been approved in Kazakhstan, allowing farmers to begin testing the solution. The bio-coating has already been trialled by local farm Medeu 55, with results confirming that the treatment safely extends the shelf life of chilled poultry products.
