Chemical analysis of chicken meat

Thank you Sir,  

for extending of shelf life , i recommend  use of organic acids on the surface of chicken  and then preservation in a MAP packaging.

Thank you Dr.Mohsen. But My intention to find the shelf life of processed chicken based on the properties. 

thanks, removing water as far as possible, frying in minimum temperature for prevention of  fat oxidation .

Dear Dr. I am asking about what are all the properties will check for shelf life of broiler chicken. I need to know the different properties only. 

The levels of fat will heavily determine the extent of oxidation which will eventually affect the shelf life

Thank you Dr. Andrew and any other properties which will affect the shelf life