[ca] La carn d'au fresca es extremadament sensible. Requereix un envasament segur i higienic; no s'ha de trencar la cadena de fred per garantir la maxima qualitat. L'envasament en atmosfera modificada (EAM), que substitueix l'aire de l'interior de l'envas per una barreja de gasos protectora, es un metode no termic que permet reduir els riscos microbiologics i amplia considerablement la vida util de la carn d'au. Actualment es segueix treballant i millorant les tecnologies d'envasament per a poder garantir-ne la seguretat i qualitat i poder allargar el temps de conservacio de les carns. Per assegurar la maxima qualitat de l'envasament en atmosfera protectora en cuixes de pollastre fresques els gasos mes utilitzats son: oxigen (O2),nitrogen (N2) i dioxid de carboni (CO2). L'objectiu principal d'aquest treball ha estat estudiar, comparar i analitzar diferents barreges de gasos per a l'envasament en atmosfera protectora de cuixes de pollastre fresques, la vida util i qualitat organoleptica d'aquestes. En la realitzacio d'aquest treball s'ha analitzat el comportament fisicoquimic, microbiologic i organoleptic durant el periode de conservacio, de mostres de cuixes de pollastre fresques conservades a 4 ?C i en l'envasament de les atmosferes protectores seguents: 40%O2/ 20% CO2/ 40%N2 (40 O2 20 CO2), 20 % O2/ 30% CO2/ 50 % N2 (30 CO2 20 O2), 70 % O2/ 30% CO2 (30 CO2 70 O2), 10% O2 / 40% CO2 / 50% N2 (40 CO2 10 O2), 40% CO2 /60% N2 (40 CO2 N2), 70% O2/ 30 % N2 (70 O2 30 N2), i aire. Els resultats obtinguts, en el conjunt dels diferents parametres estudiats, ens indiquen que el millor tractament es: (70% O2 / 30% CO2). Paraules clau: Cuixes de pollastre fresques, atmosfera modificada, atmosfera protectora, envasament i vida util.

[en] Fresh meat is extremely sensitive. Requires safe and hygienic packaging; Its not necessary to break the cold chain to guarantee the highest quality. Modified atmosphere packaging (MAP), which replaces the air inside the container with a mixture of protective gases, is a non-thermal method that reduces microbiological risks and considerably increases the shelf-life of meat. Nowadays we continue to work and improve packaging technologies to ensure their safety and quality and extend the shelf life of meats. To ensure the highest quality packaging in protective atmosphere in fresh chicken thighs, the most commonly used gases are: oxygen (O2), nitrogen (N2) and carbon dioxide (CO2). The main objective of this work is study, compare and analyze different mixtures of gases for packaging in the protective atmosphere of fresh chicken thighs, their useful life and their organoleptic quality. During this period, the physicochemical, microbiological and organoleptic behavior during the period of conservation, samples of fresh chicken thighs preserved at 4 ?C and in the packaging of the following protective atmospheres was analyzed: 40%O2/ 20% CO2/ 40%N2 (40 O2 20 CO2), 20 % O2/ 30% CO2/ 50 % N2 (30 CO2 20 O2), 70 % O2/ 30% CO2 (30 CO2 70 O2), 10% O2 / 40% CO2 / 50% N2 (40 CO2 10 O2), 40% CO2 /60% N2 (40 CO2 N2), 70% O2/ 30 % N2 (70 O2 30 N2), and air. The results obtained, in the set of the different parameters studied, indicate that the best treatment is: ( 70% O2 / 30% CO2). Keywords: Fresh chicken legs, modified atmosphere, protective atmosphere, packaging and shelf life.