Extend RTE Chicken Shelf Life

I’m looking to push the shelf life of my ready-to-eat chicken well beyond the current “more than two weeks” window, without compromising flavour, texture, or food-safety compliance. The assignment is squarely in the realm of preservation techniques, and I’d like you to assess and optimise three fronts in tandem: refrigeration methods, strategic use (and legal limits) of preservatives, and smarter packaging technology—MAP, vacuum bags with EVOH, or any emerging barrier films you feel confident in.

What I need from you
• A clear, science-backed plan that shows how each technique can incrementally extend shelf life and how they interact if implemented together.
• Precise recommendations on process parameters: ideal chill chain profile, preservative type/dosage, packaging material specs, and any required equipment tweaks.
• A validation roadmap detailing microbial tests, sampling schedule, and acceptance criteria so we can document safety and quality for regulators and retail partners.

I have in-house QA staff ready to run lab work but need your microbiological expertise to design and interpret those trials. Experience with poultry products, predictive microbiology tools, and regulatory familiarity (USDA/FDA preferred) will be highly valued.

Please outline similar projects you’ve handled and let me know how quickly you could deliver the initial protocol draft.