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Previous Issues Volume 7, Issue 5 - 2023
Influence of Plant Extracts on acceptability of Chilled Poultry Meat
Diaa Eldin IM1, Eman T Abou Sayed-Ahmed1, Hamada M Hassan1, Fahim Shaltout2,*, Gehan Abdallah El-shorbagy1
1Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt
2Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt
*Corresponding author: Fahim Shaltout, Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt, Tel: 00201006576059, ORCID: 0000-0002-8969-2677; E-mails: [email protected]; [email protected].
Received Date: November 01, 2023
Published Date: December 08, 2023
Citation: Diaa Eldin IM, et al. (2023). Influence of Plant Extracts on acceptability of Chilled Poultry Meat. Mathews J Vet Sci. 7(5):31.
Copyrights: Diaa Eldin IM, et al. © (2023).
ABSTRACT
Poultry meat is usually marketed at refrigerated temperatures (1 to 4 ◦C). Acceptability, Quality and Safety of refrigerated Poultry meat is the main concern for consumers and retailers. Poultry meat is contaminated from different sources as during slaughtering, during different manufacturing processes and during storage causing undesirable changes, microbial growth, spoilage and economic losses. Thus, the present study aimed to assess the effects of plant extracts (1.0 % Laurel, 1.0 % Moring and 1.0 % Olive leaf extract) on acceptability of raw Poultry breast meat stored at 1 to 4 ◦C for 16.0 days. The Data revealed that samples treated with 1.0 % laurel, 1.0 % Moringa and 1.0 % Olive extracts maintained the acceptability until 16th, 1±th, 12thdays of chilling at 1 to 4 ˚C, respectively. Compared to untreated one which got spoiled by 6th day of chilling at 1 to 4 ˚C. Samples treated with plant extracts revealed significant decrease in their keeping quality tests and marked decrease in bacterial examination (total bacterial, total coliform, total Staphylococci) revealed that plant extracts have good antioxidant and antibacterial effects. Best effect was obtained in samples treated with 1.0 % laurel extract followed by samples treated with 1.0 % Moringa and those treated with 1.0 % olive leaf extract.
Keywords: acceptability, olive leaf extract, Poultry meat, Laurel, Moringa.
