## 3 Results and Discussion
### Sensory Evaluation of Chicken Thighs
\begin{table}
\begin{tabular}{c c c c c} \hline  & 0 \({}^{\circ}\)C & 5 \({}^{\circ}\)C & 10 \({}^{\circ}\)C & \(\mathrm{E_{a}}\) (kJ/mol) \\ \hline \multicolumn{5}{c}{Control} \\ \hline k\({}_{\mathrm{TVC}}\) & 0.3655 \(\pm\) 0.0045 \({}^{\mathrm{a}3}\) & 0.8835 \(\pm\) 0.1001 \({}^{\mathrm{b}3}\) & 1.7347 \(\pm\) 0.0561 \({}^{\mathrm{c}2}\) & 100.2 (R\({}^{2}\) = 0.9956) \\ k\({}_{\mathrm{Pseudomonas}}\) & 0.2796 \(\pm\) 0.0906 \({}^{\mathrm{a}2}\) & 0.5811 \(\pm\) 0.0828 \({}^{\mathrm{b}3}\) & 1.3686 \(\pm\) 0.2232 \({}^{\mathrm{c}2}\) & 102.1 (R\({}^{2}\) = 0.9969) \\ k\({}_{\mathrm{B.thermosphacta}}\) & 0.3224 \(\pm\) 0.0878 \({}^{\mathrm{a}2}\) & 0.6615 \(\pm\) 0.0368 \({}^{\mathrm{b}4}\) & 0.8485 \(\pm\) 0.0089 \({}^{\mathrm{c}3}\) & 62.4 (R\({}^{2}\) = 0.9325) \\ \hline \multicolumn{5}{c}{MAP} \\ \hline k\({}_{\mathrm{TVC}}\) & 0.1511 \(\pm\) 0.0607 \({}^{\mathrm{a}1}\) & 0.2424 \(\pm\) 0.0537 \({}^{\mathrm{a}1}\) & 0.9304 \(\pm\) 0.0974 \({}^{\mathrm{b}1}\) & 116.5 (R\({}^{2}\) = 0.9223) \\ k\({}_{\mathrm{Pseudomonas}}\) & 0.1080 \(\pm\) 0.0722 \({}^{\mathrm{a}1}\) & 0.1996 \(\pm\) 0.0295 \({}^{\mathrm{a}1}\) & 0.7378 \(\pm\) 0.3447 \({}^{\mathrm{b}1}\) & 123.3 (R\({}^{2}\) = 0.9542) \\ k\({}_{\mathrm{B.thermosphacta}}\) & 0.2024 \(\pm\) 0.0385 \({}^{\mathrm{a}1}\) & 0.2176 \(\pm\) 0.0532 \({}^{\mathrm{a}1}\) & 0.7135 \(\pm\) 0.0239 \({}^{\mathrm{b}2}\) & 80.6 (R\({}^{2}\) = 0.9245) \\ \hline \multicolumn{5}{c}{EC-flav} \\ \hline k\({}_{\mathrm{TVC}}\) & 0.2911 \(\pm\) 0.0244 \({}^{\mathrm{a}2}\) & 0.6183 \(\pm\) 0.0715 \({}^{\mathrm{b}2}\) & 0.9642 \(\pm\) 0.0531 \({}^{\mathrm{c}1}\) & 77.1 (R\({}^{2}\) = 0.9812) \\ k\({}_{\mathrm{Pseudomonas}}\) & 0.2435 \(\pm\) 0.0591 \({}^{\mathrm{a}2}\) & 0.3825 \(\pm\) 0.0169 \({}^{\mathrm{b}2}\) & 0.6317 \(\pm\) 0.2499 \({}^{\mathrm{c}1}\) & 98.5 (R\({}^{2}\) = 0.9417) \\ k\({}_{\mathrm{B.thermosphacta}}\) & 0.2065 \(\pm\) 0.0511 \({}^{\mathrm{a}1}\) & 0.3694 \(\pm\) 0.0623 \({}^{\mathrm{b}2}\) & 0.5551 \(\pm\) 0.0096 \({}^{\mathrm{c}1}\) & 63.7 (R\({}^{2}\) = 0.9917) \\ \hline \multicolumn{5}{c}{EC-glu} \\ \hline k\({}_{\mathrm{TVC}}\) & 0.2833 \(\pm\) 0.0256 \({}^{\mathrm{a}2}\) & 0.6605 \(\pm\) 0.0236 \({}^{\mathrm{b}2}\) & 1.6833 \(\pm\) 0.0342 \({}^{\mathrm{c}2}\) & 114.6 (R\({}^{2}\) = 0.9985) \\ k\({}_{\mathrm{Pseudomonas}}\) & 0.2667 \(\pm\) 0.0266 \({}^{\mathrm{a}2}\) & 0.5154 \(\pm\) 0.1154 \({}^{\mathrm{b}3}\) & 1.2414 \(\pm\) 0.7356 \({}^{\mathrm{c}2}\) & 98.8 (R\({}^{2}\) = 0.9914) \\ k\({}_{\mathrm{B.thermosphacta}}\) & 0.2052 \(\pm\) 0.0168 \({}^{\mathrm{a}1}\) & 0.4791 \(\pm\) 0.0119 \({}^{\mathrm{b}3}\) & 0.7274 \(\pm\) 0.0273 \({}^{\mathrm{c}2}\) & 81.5 (R\({}^{2}\) = 0.9667) \\ \hline \end{tabular}  
\({}^{\mathrm{a}\sim}\) Means with different lowercase letters in each raw indicate significant differences within the tested storage temperatures (\(p<0.05\)). \({}^{1-4}\) Means with different lowercase numbers for each tested microorganism and storage temperature indicate significant differences within the tested preservation methods, i.e., control, MAP, EC-flav, and EC-glu (\(p<0.05\)).  
\end{table} 
Table 2: Microbial growth rates (k in d\({}^{-1}\)) for chicken thighs stored at 0, 5, and 10\({}^{\circ}\)C, and activation energy (E\({}_{a}\)) values calculated by the Arrhenius equation. Figure 3: Sensory scoring (overall impression) of chicken stored at (**a**) 0 \({}^{\circ}\)C, (**b**) 5 \({}^{\circ}\)C, and (**c**) 10 \({}^{\circ}\)C (\(\square\) control, \(\bullet\) MAP, \(\circ\) EC-flav, \(\triangle\) EC-glu). Packaging significantly affected the sensory scoring of chicken (\(p<0.05\)), with the application of edible coating with flavomix (EC-flav) and packaging under MA showing the strongest preservative effect at all tested storage temperatures. The activation energy E\({}_{\text{a}}\) of the sensory scoring reduction rates for the alternative packaging types were 79.5, 92.2, 92.4, and 82.3 kJ/mol for the control, MAP, EC-flav, and EC-glu samples, respectively.