Marinade and vacuum packing do not replace a controlled cold chain

A study published on 12 November examined chicken breast marinated with olive oil, rosemary and wild thyme, combined with three formats: open trays, overwrapped trays and vacuum pouches. Samples were stored at 0, 4 or 8 °C, while oxidation, texture, colour, weight loss and microbiology were measured. The question is directly relevant to chilled marinated products: what is actually delivered by the interaction of recipe, packaging and temperature?