The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m.
peroneus longus) stored in high-oxygen modified atmosphere (MAP-O2), non-oxygen modified
atmosphere (MAP-N2), or vacuum for up to 9 days at 5 8C were investigated. Protein thiol
concentration in breasts and thighs decreased significantly between 5 and 9 days storage in
MAP-O2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide
cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs
compared to breasts, and a similar tendency was seen for the formation of secondary lipid
oxidation products. However, while breast stored in MAP-O2 clearly scored lower in tender-
ness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O2
for the sensory quality of thigh was negligible. These results show that thigh is more suitable
for storage in MAP-O2 than breast, indicating that the negative effect MAP-O2 may have on
the oxidative stability and sensory quality of meat varies between different muscles.