I sell ready-to-eat, skinless chicken breast that is cooked sous vide (65 °C for 90 minutes) and need a clear, food-safe way to push its refrigerated shelf life beyond the few days I currently get. My priorities are: • Retail safety and compliance first (FSANZ / FDA style guidance as a benchmark). • Retaining the clean flavour and moist texture that customers expect from sous vide. • A realistic, production-scale process my small plant can absorb without huge capital spend. I’m already using vacuum pouches, but I’m open to refining that setup or shifting to a modified-atmosphere format if it truly adds time on shelf. Natural or approved preservatives are also on the table as long as they don’t alter taste. What I need from you: 1. A step-by-step protocol covering critical control points (cook, chill, pack, store). 2. Exact gas mix or preservative formula with legal usage levels for retail. 3. Predicted shelf-life curve plus a simple verification plan (lab tests or challenge study outline I can commission locally). 4. Any equipment specs or film barriers required for the recommended packaging. If you’ve already validated poultry products in a commercial environment and can back your proposal with references or data, let’s talk.