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. 2022 Nov 6;11(21):3533. doi: 10.3390/foods11213533

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Variations of pH (A), TVB-N (B), and TBARs (C) values in relation to dual-sensors color responses (measured as mean RGB) in chicken meat samples without coating (control, (A1–C1) and coated with chitosan incorporating YEO (Ch_2%—YEO_0.3%, (A2–C2)) during chilled storage days. Data are mean of at least triplicate measurements and error bars indicate SDs. MR: methyl red, BCP: Bromocresol purple. Onset of detection and threshold of spoilage in relation to pH, TVB-N, and TBARs values has been shown by black arrows.