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Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

✍ Scribed by Radha krishnan, K.; Babuskin, S.; Azhagu Saravana Babu, P.; Sasikala, M.; Sabina, K.; Archana, G.; Sivarajan, M.; Sukumar, M.

Book ID
121368493
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
467 KB
Volume
171
Category
Article
ISSN
0168-1605

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Antimicrobial and antioxidant effects of
Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat
✍ Radha krishnan, K.; Babuskin, S.; Azhagu Saravana Babu, P.; Sasikala, M.; Sabina πŸ“‚ Article πŸ“… 2014 πŸ› Elsevier Science 🌐 English βš– 467 KB

The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat during storage for 15 days at 4 Β°C were studied. Raw chicken meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extract