Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage
نویسندگان
چکیده
A. Govaris, E. Botsoglou, A. Moulas and N. Botsoglou 1 Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, 431 00 Karditsa, Greece 2 Laboratory of Biochemistry, Department of Animal Production, Technological Education Institute TEI, 411 10 Larissa, Greece 3 Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 541 24 Thessaloniki, Greece
منابع مشابه
Effect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage
BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...
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