Title: Influence of Plant Extracts on acceptability of Chilled Poultry Meat

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 16^th, 1±^th, 12^thdays of chilling at 1 to 4 ˚C, respectively. Compared to untreated one which got spoiled by 6^th 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.

Biography:

Education Background: February 1996: ph.D. of Meat Hygiene Faculty of Veterinary Medicine, Moshtoho

Skills: Food Cost Analysis, Food Safety, Food Technology, Foodborne diseases, Food Microbiology, Food journal reviewer,Food Analysis