Study of the effect of treatment with aqueous extracts by oregano and wild basil on raw poultry meat

The effect of treatment with aqueous antioxidant extracts oregano ( Origanum vulgare L. ) and wild basil Clinopodium L .) in refrigerated storage raw poultry meat was studied. Physicochemical analyzes samples were performed - total protein, ash, fat, dry matter, cooking loss pH value dynamics. content malondialdehyde (MDA) the protein profile determined. microorganisms’ growth rate during at 4°C for a period 14 d monitored. After 7 th d, number mesophilic microorganisms increased to 7.00 log cfu/g, which is indicative decay. A significant increase observed after storage, but there no changes profile. In all samples, amounts MDA on days significantly below thresholds indicated literature. Experimental groups treated showed lower values compared control, an indication certain inhibition lipid oxidation processes meat.